Mix ½ cup of salt and ½ gallon of water to make the brine solution in a clean, never used before bucket or large pot that will be bigger than the chicken.  We need enough to cover the chicken thoroughly.  If this is not enough solution, make more by a ratio of 1 cup salt to 1 gallon water.

  Remove chicken from the packaging.  Set giblets and neck to the side and rinse bird through.

  Rinse giblets and neck as well, since they will be used to make gravy later on.

  Place the chicken inside the bucket or large stockpot.

  Set the chicken in a very cool spot for 4-6 hours.

  Preheat the oven to 325 F degrees.

  Remove chicken from the brine.  Rinse thoroughly, inside and out. Pat skin and cavities dry.

  Place the ingredients from group B inside the large cavity in the chicken.

  Tie legs of the chicken together to loosely close cavity.

  Place chicken upside down in a V-rack or sturdy wire rack set inside a roasting pan

  Brush entire chicken with butter/bacon fat mixture.

  Pour ¾ cups of water into the roasting, do not get chicken wet.

  Roast chicken for about 30~45 minutes, basting with butter bacon mixture

  Remove chicken from the oven.  Using large tongs, flip chicken.  Baste chicken with butter bacon mixture and return to the oven.  Cook until the internal temperature of the thickest part of the thigh is 165 for about 30 minutes.

  Remove chicken from the oven and into a platter and let rest for about 10 to 15 minutes before cutting.