ROAST IT: Rub the full package over a 3 lb whole chicken, or skin-on, bone-in chicken pieces. Roast at 400°F for 65–70 minutes, until an instant-read thermometer in the thickest part of the meat registers 180°F.
REST IT: Let the chicken stand 8–10 minutes before carving so the juices redistribute. This is the difference between good chicken and great chicken.
SAVE THE DRIPPINGS: Cook them down into a pan sauce, stir them into gravy, or whisk them into mayo for the best sandwich spread you’ll make this week.
COOK ONCE, EAT TWICE: Shred leftovers into nourish bowls, wraps, quesadillas, casseroles, or pasta. Add to soup. Pile onto waffles.
MAKE BROTH: Simmer the carcass for a rich roast chicken bone broth. Slow cooker works too — high for 6 to 8 hours.
BEYOND CHICKEN: The blend is just as good on turkey breast, thighs, or a tray of roast vegetables.