Smoked Crack-Back Chicken

Ingredients

• 3 1/2 pound chicken
• 1/2 cup shallots, finely chopped
• 1/4 cup carrots, finely chopped
• 1/4 cup celery, finely chopped
• 6 bay leaves
• 1/2 cup dry white wine
• 1 1/2 cups chicken stock
• 2 tablespoons unsalted butter, cut into small cubes
• 2 tablespoons parsley
• 1 teaspoon thyme
• 1 teaspoon salt
• 8 cups water
• 1/4 cup sea or kosher salt
• 2 tablespoons granulated sugar
• 2 lemons, cut in half
• 3 bay leaves, preferably fresh
• 8 cloves garlic, crushed and peeled
• 2 tablespoons fresh thyme leaves
• 1 tablespoon black peppercorns
• 1 teaspoon red pepper flakes
• 1 cup kosher salt
• 2 tablespoons freshly ground black pepper
• 2 tablespoons garlic salt
• 1 teaspoon cayenne pepper
• 1 1/4 cups extra virgin olive oil
• 10 tablespoons unsalted butter, about 1 1/4 sticks
• 1/2 cup rendered fat from the meat, optional
• 1 tablespoon granulated sugar
• 2 tablespoons garlic, grated (use a microplane)
• 2 tablespoons spanish onion, grated (use a microplane)
• 1 tablespoon dried oregano
• 1 tablespoon dried lavender
• 1 tablespoon fresh rosemary leaves
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh flat-leaf parsley leaves
• 2 teaspoons sea or kosher salt
• 2 teaspoons freshly ground black pepper
• 1 teaspoon red pepper flakes
• 1/4 cup white wine vinegar, (add to baste later, see recipe)
• 1/4 cup freshly squeezed lemon juice, (add to baste later, see recipe)