Quick Conversion: 1 ts Dried for 1 tb Fresh !Quick Pan Dripping Sauce On low, sprinkle 1 tb of Flour into your Pan Drippings. I added ¼ c dry White Wine/Stock until I achieved the desired consistency. Finish with a tab of Butter and S & P. Make sure your Chicken is at Room Temp. Make sure to reeeally massage that bird!! Don’t forget the inside–it needs lovin’ too!! Olive Oil or Butter works best here–even a neutral Canola or Veggie (or even Peanut) Use whatever Herbs, Citrus Fruits, etc you have. Be creative, you just might discover a beautiful flavor combination your Mouth has been missing out on! Elevate your bird and put the drippings to work. Alongside of your bird, you can also utilize some of that residual heat to your advantage and Roast some Potatoes, Parsnips, Fennel, whatever. Similarly, I also like to crack open my Oven Door afterwards–this does two things: intensely scents my home with wonderful Homecooked Smells + temporarly heats up my Kitchen…we have Wood Floors and it gets coooold! Take the guess work out of the internal temp and use a meat thermometer. You want to insert it within the fattest part of the Chicken. Please allow your Bird to rest…you want the yummy juices in your belly, not the plate.