Tiger chicken with pan gravy

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

Place the leg quarters skin side down on a parchment-lined baking sheet.

Mix kosher salt, black pepper, garlic powder, ground chipotle and a little touch of baking soda.

Apply about half to the meat side, flip and apply the rest to the cut skin side, seasoning very generously.

Refrigerate uncovered, skin side up, overnight to dry; about 14 hours. Do not oil before roasting.

Roast in the upper center of a 450 degree oven for about 45 minutes, until cooked through and the skin is crispy.

Transfer the chicken to a plate and hold in a warm oven about five minutes.

Scrape the drippings off the parchment into a pan; about two tablespoons of fat.

Over medium-high heat, whisk in two tablespoons of flour and cook about two minutes, until it smells like cooked pie crust.

Whisk in cold chicken broth and bring to a simmer; thin with more broth or reduce to thicken.

Drop the heat to low and season with a pinch of salt, black pepper and a pinch of cayenne.

Add a sprig of tarragon, bruise it with the whisk and stir. Strain if wanted.

Sauce the plate and the mashed potatoes generously and set the chicken on top.