@JeremyCherfas I never buy a whole chicken — just parts. Kitchen and fridge aren't enough to manage a whole one and I'd never finish it.
I always buy from a real butcher, and this guy knows me well.
Brining to sear then roast. Did a dry rub this morning which I'm about to cook now, but I also did a battered and deep-fried one which I brined for about 4 hours a while ago.