1. Take your chicken out of the fridge and remove the giblets from inside. Discard giblets or save for alternate use.
2. Place chicken into roasting pan and let it rest at room temperature for 30 minutes.
3. Preheat oven to 300°F.
4. Truss the drumsticks tightly together with butcher’s twine.
5. Tuck the wings underneath the chicken: Grab a wing tip and and pull it backwards then bend and tuck the wing under the chicken.
6. Season the top of the chicken with salt and pepper. Approximately 1/4 teaspoon of salt and 1/8 teaspoon of pepper.
7. Pour ½ inch of unsalted chicken stock or broth into the bottom of a roasting pan.
8. Roast the chicken uncovered until internal temperature is 160°F. After an hour, if much of the stock has evaporated add more.
9. Start checking the  chicken temperature after 20 minutes per pound (so for a 4 pound turkey, check after 80 minutes). Test temperature in both breast and thigh being sure to not touch bone. Continue to check it every 10-15 minutes until it reaches 160°F. This will take between 25-30 minutes per pound. So, for a 4 pound chicken, it will take between 100 – 120 minutes.
10. Take the chicken out once it reaches 160°F. Transfer to another pan or cutting board. Use juices to make gravy, if desired. Let chicken sit for 30 minutes. Do not cover it during the resting time.
11. Preheat over to 500°F.
12. Place the chicken into a clean, empty roasting pan or onto a baking sheet, then put it into the hot oven for 10-15 minutes until the skin is well browned and crisp.
13. Take it out of the oven.
14. Carve and serve immediately.

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