1 whole chicken (about 4 lbs)

4 oz Appalachian Brine Mix

1 quart water, divided

½ cup dry white wine

2 cups chicken broth

2 TBS Catbird Worcestershire Sauce

2 TBS cold, unsalted butter in 3 pieces.

Trim extra fat and skin from chicken. Remove interior organs, if present. Rinse well. Heat 1 cup of water to boiling. Place brine mix in a large bowl. Add boiling water. Mix to dissolve. Add 2 cups cold water and stir to continue dissolving. Add last cup of water and a handful of ice cubes. Stir to cool until ice is melted. Add chicken and submerge. If you don’t have the right sized bowl to submerge the chicken fully you can place chicken and brine in a gallon Ziploc bag. Remove air and seal well. Place chicken in the refrigerator for 8-12 hours. Remove from brine. Pat dry with paper towels. Preheat oven to 450 degrees. Place chicken, breast side up, in a 10 inch cast iron skillet. Tuck wings under and tie legs closed. Put the chicken on the center rack of the oven. Cook for 10 minutes. Pour white wine and chicken broth in the bottom of the pan. Turn heat down to 350 and cook for 45 minutes. Check the temperature with a thermometer in the thickest part of the breast and the thigh. It should be 160. Cook longer if necessary. Remove chicken from the pan. Place on a cutting board and tent with foil. Drain the juices from the pan. Skim any fat off. Return to pan. Cook overhigh heat to reduce liquid to about ¾ cup. Add Worcestershire sauce. Remove from heat. Swirl butter into the sauce, 1 piece at a time. Taste for seasoning. Adjust if necessary. Cut up chicken and serve with sauce.