Boil 500ml water with salt, bay leaves, and thyme, then cool completely.
Truss chicken and submerge in cooled brine for eight hours in the fridge.
Preheat the oven to 180°C.
Remove chicken from brine and soak in cold water for five minutes.
Baste with butter and oil and roast for 35–40 minutes until juices run clear.
Simmer chicken stock, shallots, and thyme stalks until reduced to a syrup then add cream.
Add lemon juice and vin jaune and strain through a fine sieve.
Poach morels in the strained sauce and set aside.
Sauté shallots, thyme, celery, and garlic in 20g butter for four minutes.
Toast rice in the butter, add wine to absorb, then gradually add stock.
Stir in parmesan once rice is cooked to a loose consistency and season.
Heat 50g butter in a pan until nut-brown and add lemon juice.
Fold brown butter, celery leaves, mozzarella, and lemon juice into the risotto.
Carve chicken and serve alongside the risotto with sauce spooned over.