WoW some great responses.....
My whole chicken repertoire depends on time and energy, and weather too because I BBQ or grill a lot except when real cold or wet.
Brining, I brine especially if I'm smoking or grilling chicken.
My simple chicken fast and easy:
I cut up the chicken into pieces, remove the skin, I season with Montreal Steak seasoning" TRY it you will not be sorry, and a garlic mix seasoning, and bit of Emerils essence which I make myself. Goes into the broiler for 4-5 minutes then turned 4-5 minutes, for browning and crispness. I then bake at 300 until done another 20-35 minutes. The drippings are used in a variety of sauces, served with rice usually or another starch. Sometimes I will take all the cooked meat off the bone, which has a nice spiced roasted flavor, and make a gravy and serve over noodles topped with the chicken meat.
Of course boiling and removing meat for a variety of dishes...
My favorite is Weber Kettle indirect cooking the whole chicken. Usually I do two of these, since the fuel works just as well for two birds. I clean and season the birds this time I use a bbq seasoning, sometimes stuff with some aromatics but it really isn't necessary, tie wings and legs put on roasting rack. In the Weber kettle build indirect fire on two sides, put drip pan in middle, put chickens in roasting rack on cooking grate over pan (not over coals), about 90 minutes later, the most amazing chicken. This turns out as good or better than store roasters. Meat falls off the bone with a slight tug, so moist and flavorful.
This recipe has become a favorite Tuscan Chicken on the Weber Gas Grill, the recipe I got from a FoodTV Barefoot Contessa episode
. I cook this one mostly on my Gas Grill, and have also cooked on the Weber Kettle, and they taste equally good. The brick I use isn't really a brick its a round flat garden stepping stone weighs about 20 lbs covered with alum. foil
1 whole chicken, flattened
• Kosher salt
• 1/3 cup freshly squeezed lemon juice
• 2 teaspoons grated lemon zest approx 2 lemons
• 1/3 cup good olive oil
• 6 cloves garlic minced
• Fresh rosemary leaves approx 1tbsp minced
• Freshly ground black pepper
• ONE heavy fire brick or appropriate heavy weight covered in alum. foil, something like a heavy cast iron skillet.
Remove backbone out of chicken and open or flatten.
Make above marinade and marinade chicken at least 4 hours the longer the better. SAVE MARINADE...
Grill heat should be slightly above medium, you don't want real hot fire, because there will be alot of fat juices from the skin and the chicken will catch fire. Make sure and lube grate with cooking oil before putting chicken on.
Put chicken on skin side down, put alum covered brick on top of chicken.
Put marinade on grill and cook for at least 5 minutes to kill bacteria, etc. Baste chicken at least twice to three times each side, (note you only turn chicken once though).
Cook chicken 10-15 minutes depending on your grill. Turn chicken over and cook opposite side 10-15 minutes. Use a thermometer and check temp of both breast and thigh. If more cooking is required but the outside grilled appearance is what you want then move to colder part of grill and finish or foil chicken and finish.