Boil all brine ingredients for one minute in a saucepan to dissolve salt, then cool.
Submerge chickens in brine and refrigerate for six hours.
Preheat oven to 240°C.
Rinse chickens under cold water and pat dry with paper towels.
Season chicken interiors with salt and pepper.
Truss chickens using twine to secure wings and legs into a compact shape.
Let chickens rest at room temperature for 30 minutes before roasting.
Season chicken exteriors and place in hot, oiled ovenproof frying pans.
Roast breast-side up for 40 minutes at 240°C until the internal temperature reaches 68°C.
Baste cooked chicken with pan juices and fresh thyme; rest for 10 minutes.
Carve each chicken into four pieces (legs and breasts).
Sauté vegetables and mushrooms in oil for the chasseur jus.
Stir in tomato and wine, reducing the liquid until nearly evaporated.
Add herbs and stock, simmer for 30 minutes, then strain.
Prepare a waffle batter by whisking dry ingredients with eggs, milk, and melted butter.
Cook batter in a waffle maker for five minutes until golden.
Serve chicken pieces topped with jus alongside waffles, vanilla butter, and maple syrup.