Brine In a pot bring 2 cups of the stock, salt, light brown sugar, whole peppercorns and bay leaves to a boil. Stir to dissolve the sugar and salt. Remove from heat. Add the remaining stock, juices and cranberries. Add two quarts of ice water and stir. Pour into a separate bucket and chill. Add the chicken when the brine temperature reaches 40°F or below, and brine for 18 to 24 hours. Chicken Layer the bottom of a roasting pan with the onions. Remove the chicken from the brine and allow to drain and pat dry. Salt and pepper the cavity of the chicken. Cut cross-wise the head of garlic and stuff it (all of it) in the cavity. Stuff the raspberries, cranberries and thyme in the cavity. (Make sure that there is "some" air pockets inside the cavity for circulation) In a separate pan, melt the butter and the berries and stir in the "Razzmatazz". Place the chicken on top of the onion bed in the roasting pan. Salt and pepper the outside of the chicken. Baste the chicken with all of the basting sauce. Place in a pre-heated BGE at 430°F to 450°F dome temperature. Roast for 1 ½ to 2 hours. Remove when the chicken breast temperature reads 160°F. Cover and rest for 10 to 15 | 
