Tiger chicken (tiger-cut roast chicken leg quarters) with pan gravy

Starting halfway up the leg, cut down to the bone in parallel stripes all the way to the end of the thigh, pinching the thigh to raise the meat.

Place skin side down on a parchment-lined baking sheet. Mix kosher salt, black pepper, garlic powder, ground chipotle and a little baking soda; apply half to the meat side, flip, and the rest to the skin side.

Refrigerate uncovered, skin side up, overnight (about 14 hours) to dry the skin and concentrate flavour.

Without oiling, roast in the upper centre of a 450 degree oven about 45 minutes, until cooked and crispy.

Keep the chicken in a warm oven about five minutes while making the gravy.

Scrape the drippings (about 2 tablespoons fat) into a pan over medium-high; add about 2 tablespoons flour and whisk about two minutes until it smells like cooked pie crust.

Whisk in cold chicken broth and bring to a simmer; add broth if too thick or reduce if too thin.

Reduce to low; season with a pinch of salt, black pepper and cayenne; add a sprig of tarragon bruised with the whisk. Strain if wanted.

Sauce the plate (and mashed potatoes) and set the chicken on top.