Roasted chicken. Stuff with lemons. Lard with bacon strips under the skin. Pat dry. Dust with salted flour. Whirl up some butter, garlic, chicken fat, and bacon in the food processor, then melt in microwave and baste the bird during roasting. Started at 425 F, turned up to 450 F when I got impatient. Skin turned out crisp and crusty, meat wasn't dry, not the tastiest meat but I didn't have time to brine.