Those big hens in the freezer bin don’t take that long to cook, and will give you a lot of meat and some good drippings. Once you get one 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. Go a little heavy on the salt. Place chicken breast up on an oiled rack above a pan with enough water to cover the first knuckle of your index finger. Roast for about two hours. Go from there.