• Take roaster chicken out of package, pat dry with paper towel. Remove giblet bag from inside the cavity and discard.
• Take a knife a remove excess fat around the thighs and neck.
• Take your hand and carefully separate the membrane that attaches the skin to the breast meat.
• Combine the following ingredients to make dry brine.

  If you don't have these ingredients, just use 2 tsp of Diamond crystal kosher salt for a ~2.5 lb bird OR 1 tsp of Regular table salt.

  Save the rest of the rub for later - it goes good on everything.
  1 cup Diamond Crystal Kosher Salt, 4 teaspoons dried, 1.5 teaspoon dried, 1.5 teaspoon dehydrated minced garlic, 1 tablespoon dehydrated lemon peel, 1/4 tsp dried
• Season all parts of the chicken with 2 tsp of the above mixture.

  Under and on top of the skin, inside the cavity, the underside, etc.
• Place on a wire rack and put into your refrigerator to dry brine and air dry overnight. This process really helps to crisp up the skin and evenly season the bird.

The Next Day, Preheat Your Oven

• If your oven has a setting for "Bake, Convection, Roast" - use it and set your oven to 425F.

  If you don't have this setting, set your oven to 450F.
• Heat a skillet over medium heat and add 1 tbsp of unsalted butter - allow to froth before adding your chicken.
• Put your chicken breast side up into the pan and allow to sear for ~3-5 minutes.
• If you like your chicken thighs MORE done (~185F internal), turn the bird on-edge to cook the thigh meat for ~2-3 minutes per side or until it has a slight browning.
• Then put the skillet in the oven.
• Every 15 minutes or so, rotate the skillet a quarter-turn. Some ovens will have hot spots and you'll notice this with how fast certain parts cook.
• After 45 minutes, check the internal temperature of the breast meat - our goal is 155F in the thickest part of the breast meat. This took me 65 minutes.
• Once at temperature, take off to rest on a wire rack on a cutting board.

Make a Pan Sauce with the Fond from Your Skillet

• Heat the skillet over medium-ish heat and add your stock or broth. Use a wooden spoon to scrape the fond from the pan.
  1 cup of Chicken stock or broth
• Then add the rest of your ingredients.
  1 tsp lemon juice, 1 tsp Soy sauce, 1/4 tsp pepper
• Allow this to simmer for ~5 minutes.
• In a separate bowl make a cornstarch slurry with 1 tsp of cornstarch and 1 tsp of water. Add to the sauce and use a spoon to continuously stir.
  2 tsp Cornstarch slurry
• The mixture will thicken on contact, continue stirring until at your desired consistency. Then remove from heat.
• If the sauce gelatinizes too much, add more water/stock/broth to thin it out and then reheat and simmer until at consistency.
• After resting, carve the bird and then serve with your pan sauce.