Three meals from one chicken: Use leftovers for soup, salad

Combine all brining ingredients in a pot and bring to a boil, then let chill for 2 hours. Cover chicken with brine and refrigerate for at least 8 hours. To make the garlic oil, mince 2 cloves of garlic and mix with extra virgin olive oil. Let steep for 30 minutes or more before using.

Remove chicken from brine solution, rinse and pat dry. Rub chicken with chopped thyme and garlic oil, inside and out. Marinate, covered, in refrigerator for 8 hours.

Preheat oven to 350 degrees F. Transfer chicken to roasting pan and cook for 35-40 minutes. Remove from oven and let rest for 10 minutes before carving.

For chicken stock: Place chicken carcass inside your pot and add 2 gallons cold water. Add salt. Place on medium high heat and bring to just under a boil. Once to the point of boiling, immediately reduce heat to a simmer. Skim off any impurities that have floated to the top of your stock. Simmer for 1 ½ hours. Gently add mirepoix and bouquet garni. Do not stir them in. Simmer for 1 hour.

Remove from heat and ladle stock through the strainer lined with cheesecloth. Discard carcass, mirapoix, and bouquet garni.

For chicken noodle soup: Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.

Use or chill immediately. If storing, once the soup has chilled, use ice cube trays or re-sealable plastic bags to freeze for later use. Stock can be stored in the freezer for up to 2 weeks.

For vinaigrette: Whisk the oil and vinegar together in a bowl.  Season to taste with salt and pepper.

For chicken salad: Put the potatoes, peppercorns, and thyme in a small pot with enough water to cover.  Bring water to a boil, add a pinch of salt and simmer until just tender. Remove from water to cool. Blanch the haricots verts or green beans in boiling salted water until just tender, and remove from pot and place in an ice bath until completely cool. When cool, remove from ice bath and allow to drain. In a new pot of salted water, blanch the artichokes and proceed to the ice bath just as with the beans. In another pot with fresh salted water, use the same method to blanch and shuck the carrots, radishes and halved garlic (each separately, but you will not have to change the water between batches). 

Quarter the potatoes, carrots, and radishes lengthwise. Toss all the vegetables in a bowl and add dressing to taste.  Divide the ingredients among four bowls, with the romaine going in first and the vegetables scattered on top.