1 whole chicken about 5 pounds, trussed with butcher's twine some fresh herbs (i used thyme and basil) 8 tablespoons of butter (i used the speadable kind made from olive oil) 1 tsp onion powder 4 tsp old bay seasoning 1 tsp garlic salt add the chopped herbs and dry seasoning to butter...mix until a nice paste rub the herb butter all around the inside of the chicken, including underneath the skin.. get in there good, don't be shy get the chicken secured on the rotisserie spit spread the remaining butter all around the outside of the chicken, and then sprinkle some more old bay cook rotisserie style on indirect medium heat* for 1.5 hours, until juices are clear when pierced with fork *outside burners on medium, underneath chicken is off.. if you have an infrared rotisserie, put that at medium, too. also, add foil pan beneath to catch the drippings

For the event "This House is Empty" I prepared a five course meal, a major portion were these whole chickens which roasted slowly in a delicate mix of herbs and spices. As you can see for the presentation aspect the heads and feet were kept intact and hearts, livers, gizzards, etc. were also cooked.