This thread slipped to page 3. That must never happen!
All I have is a roast chicken bump, but it will have to do.
Frozen solid, I thawed it in a pot of hot water on the simmer burner, then spatchcocked it and dry rubbed, on a perforated pan, into a 250F oven with breast covered in foil. Tray under it held some halved potatoes, to soak up chicken juices as they baked. The backbone and trimmings went into the pot of thawing water with other stock stuff, that was boiled down for a couple hours. When breast was 120 F the chicken came out, oven raised to 450 F, foil off, chicken back in. I thickened the reduced stock to a thin sauce, poured it over a pile of chicken and potatoes, and that's my simple dinner. Pic is bird ready for its second stint in the oven.
