re: Favorite way to prep a whole chicken

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eparate the skin from the meat of the bird and spread the herb/butter mixture between the skin and meat on the breast and leg quarters. Then spread some inside the cavity and over the outside of the bird.

I will usually put it on the grill using my 2 outside burners with the bird in the middle for indirect heat cooking. That way it cooks easily and doesn't need much looking after until done. The skin crisps up and the butter/herb mixture gives the chicken meat a great flavor.

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This is what I do every couple of weeks. I center the bird on a asparagus can that I also fill halfway with a sauce that I’ll change up. Brush the bird towards the end of the grill time.

I also inject the bird with a apple cider/balsamic vinegar/garlic concoction. Delicious. The key is to season the bird BETWEEN the skin and the meat.