Chicken With 40 Cloves of Garlic

First seperate the chicken into prime parts, legs, thighs, wings and cut the breast in half leaving the bones in. Make the brine with 1/2 cup of kosher salt and 4 cups of water. Put into a large container and let the chicken parts soak for 30 minutes in the refrigerator. Rinse the chicken off and pat dry. Season with lots of pepper. Season the garlic and shallots with salt and pepper by baking in a 400 deg F oven with a tin foil cover for 30 minutes then uncover and continue backing for 10 minutes In a dutch oven heat 1 tsp of olive oil and brown the chicken on the skin side, approximately 5 minutes. Then flip and brown the other side. Remove the chicken pieces and drain the fat. Deglaze the dutch oven with 3/4 cup of chicken stock and 3/4 cup of dry vermouth. Add fresh or dried thyme rosmary and one bay leaf. Add the garlic and shallots and chicken skin side up. Simmer on the stove for 5 minutes and then put in a 450 degree F oven for about 30 minutes. Remove from the oven and take 10-12 cloves of garlic and press through a strainer. Remove the chicken and whisk the garlic past in the sauce. Wisk in 2 tsp of cold butter and reduce to thicken. If needed use some corn starch to thicken (mix in warm water before putting into pan.