Those boulder hens in the supermarket freezer bins don’t take that long to cook and give a lot of good meat and drippings.
Once you get one home and thawed, preheat your oven to 350. 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 loosely with foil and cook until the legs are loose, at least an hour.
