D. was nice enough to leave a chicken in the fridge for me to roast to my heart's content. I spent a part of that Saturday morning brining the chicken a little and then after a few hours, stuck it into the oven. I managed to find more patience than I sometimes do, which led to a bird that browned nicely in less time than it sometimes takes when I'm constantly opening the oven to check the internal temp of the meat. The skin was especially crispy/crunchy.
Also, the geese kept flying around in droves.