I took the stock I made and froze it and then removed the fat. I saved this fat for cooking the chicken later. I took the chickens out of the brine and dried them off. I rubbed the excess cure of the legs of the chicken. I started to get all of my mise en plase ready. I thinly sliced radishes, peeled beets, and peeled the outer leaves of the brussel sprouts. I tasted the raw beets and honestly they were not that good. The last time I had a raw beet it was so sweet and delicious. These were bland and I was very disappointed. So I decided to roast the beets and make some sort of puree. While I was doing this I was drinking root beer and realized that I should puree the beets with the root beer. I ended up making a beet gel with root bear, vanilla yogurt, gelatin, and fresh thyme. This turned out to be really delicious. That gel could be used in savory preparations, like the one I did today, or in desserts. I roasted the brussel sprouts with butter, lemon, salt, pepper, and garlic. I crisped up the chicken skin in the oven and then sliced them into little strips. I seared the breast and legs (for different times) in the chicken fat. I reduced the stock until it was able to coat the back of the spoon and it tasted so good. It had a nice smoky taste from the smoked pork neck.