• In a 5-quart pot, add salt and enough hot water to dissolve the salt. Mix until the salt is fully dissolved. Add ice to cool the water to well below room temperature. Add chicken and brine for 30 minutes. This process will remove blood and any unpleasant flavor from the chicken, thus enhancing its taste.
• Preheat oven to 180 degrees C (350 F). Line a big baking pan with aluminum foil (for easy cleaning).
• Scatter the garlic, pepper, and bacon pieces across the bottom, evenly.
• Place the chicken in the pan, touching gently or isolated (not jammed together), skin side up.
• Pour red wine over the chicken and add chicken stock, until the liquid is halfway up the sides of the chicken. (Footnote 3)
• Scatter curry powder (or your favorite spice blend on the chicken). Pat gently to make sure the entire surface is covered with the spice. (Footnote 4)
• Bake at 180 degrees C (350 F) until the internal temperature registers 74 degrees C (165 F), or until the juice runs clear. It should take about 45 minutes or so, and up to an hour and half (*see footnote 5).

(Optional) Make gravy

• Transfer the leftover juices from the baking tray to a skillet. Heat over low heat. Dissolve about 2 tablespoons potato starch in 1/4 cup water. Slowly add the starch slurry into the skillet, a tablespoon at a time. Whisk constantly, until the broth thickens. If the broth is still too thin, make and add more slurry. If the oil separates from the gravy, add an ice cube into the gravy and mix again.
• Serve the chicken warm with your preferred sides. If you’ve made the gravy, you can serve it with mashed potatoes, rice, noodles, or baked vegetables.