For the Brined Bird:

1. Calculate 10% of the weight of your chicken in grams. Weigh out that amount of Kosher Salt based upon that calculated value. For instance, a 4lb chicken will require about 180g of salt.
2. Bring 4 cups water to a simmer in medium saucepan along with half the Rosemary, Juniper, Garlic and Lemon. Once boiling, stir until salt completely dissolves, 1-2 minutes. Remove from heat.
3. In a large mixing bowl (preferably with a spout), add 4 cups cold water. Add boiled salt solution and stir to combine.
4. Pat chicken dry and place in a plastic gallon bag. Pour brine over chicken till completely submerged and seal. Place bag in mixing bowl to catch any leaks and refrigerate for 2 ½ – 3 hours.
5. Remove chicken from brine and thoroughly pat dry. Transfer to plate and refrigerate uncovered for an additional 1-2 hours.
6. Preheat oven to 425F. Truss the chicken and brush all over with melted butter. Fill cavity with remaining Rosemary Sprigs. Sprinkle with kosher salt and transfer to to a roasting rack. Set rack in roasting pan and transfer to oven. While the chicken is roasting, prepare the Mead Glaze.
7. Once the thickest part of the chicken thigh has reached an internal temperature of 130F, around 30 minutes, start brushing glaze onto your bird. Continue to check the temperature and lacquer the skin once every 5-10 minutes until the glaze is used up and the thickest part of the thigh reaches 165F on an instant read thermometer (the breasts should read around 155F), 20-30 minutes more.
8. Remove chicken from oven and let rest 15 minutes before carving.

For the Mead Glaze:

1. Combine all ingredients in a saucepan over medium heat. Bring to a simmer and reduce by half, until glaze is thick and coats the back of a spoon.
   
2. For the Sage Apple Cream Sauce:
3. To make the veloute, melt Butter in a saucepan over medium-low heat. Add the flour and whisk until fully incorporated. Cook the roux, stirring constantly, until it turns blond. Slowly pour in 2 cups Chicken Stock and whisk to combine. Simmer until thickened and velvety in texture.
4. In a separate saucepan, melt duck fat, schmaltz or butter over medium heat. Add onions and saute until very softened and blonde in color, 10-15 minutes. 
5. Deglaze with mead and reduce until alcohol is cooked off and onions have absorbed most of the liquid. Add remaining 1 cup Chicken Stock and reduce by half. Add Apple Cider, Grainy Mustard, Cream and Veloute. Return to simmer and reduce by half, stirring constantly. Take off heat, add Sage and Apple Cider Vinegar. Season with kosher salt and freshly ground pepper to taste. Serve alongside carved chicken.

For the Sage Apple Cream Sauce:

1. To make the veloute, melt Butter in a saucepan over medium-low heat. Add the flour and whisk until fully incorporated. Cook the roux, stirring constantly, until it turns blond. Slowly pour in 2 cups Chicken Stock and whisk to combine. Simmer until thickened and velvety in texture.
2. In a separate saucepan, melt duck fat, schmaltz or butter over medium heat. Add onions and saute until very softened and blonde in color, 10-15 minutes. 
3. Deglaze with mead and reduce until alcohol is cooked off and onions have absorbed most of the liquid. Add remaining 1 cup Chicken Stock and reduce by half. Add Apple Cider, Grainy Mustard, Cream and Veloute. Return to simmer and reduce by half, stirring constantly. Take off heat, add Sage and Apple Cider Vinegar. Season with kosher salt and freshly ground pepper to taste. Serve alongside carved chicken.