Those boulder hens in the supermarket freezer bins don’t take that long to cook, will give you a lot of meat, and good drippings.
Once you get one home and thawed, preheat your oven to 300. Pat the bird dry and season the cavity generously with salt and pepper. Rub the skin well with vegetable oil seasoned with salt, pepper, and a commercial herbal blend.
Place chicken breast up on an oiled rack above a pan with enough water to cover the first knuckle of your thumb. Cover with foil, and cook until the legs and loose, at least two hours.
