Herb-Roasted Spatchcock Chicken

Hello, Mr. Florence. Just want to say I spatchcocked ny first chicken per your directions, it was 5.11lbs, and it went in at 400F and was done at 158° after 40 mins. I used the red wine brine from another site as I simply wanted something diff. Loved herbed roast chicken, no complaints at all, but needed to use up a bottle of Rabbit and Spaghetti red. So, I cut as you directed, flattened it out, and fridge it. In a small kettle I placed 6c of water, 1/4c each white sugar and molasses(no brown available) a tablespoon of tellicherry peppercorns, palm full of pink salt, 2 Gsmith apples quartered, 2 med onions quartered, and about 1 tbs each dried dried rosemary, savory, sage and thyme. Brought to a simmer for 2 hrs and then strained until totally cooled. Added about 1/2 bottle of the red. Submerged my chicken and it rested until about an hour and a half ago. Brought it to room temperature and center rack at 400 as you advised.🤣
CANNOT explain how good my apt smells.
Thank you sir! I raised my kids watching you and a few others and have several of your books. Greetings from my small corner of Massachusetts. 🧏‍♀️