I use this recipe to cook chicken which i use to make broth. It is a great meal but its all about seasoning for a basic broth. Feel free to modify seasoning choice with your favorites.

Everything you want in roast chicken! Extra juicy meat, crispy skin, and subtle flavors that compliment but don't overpower the chicken flavor.

My kids love meat on skewers, but you don't have to cook it that way

1 net carbRecipe from www.tasteofhome.com**Yowza this is sooooo spicy! I'm going to have to adjust the spices. Also very juicy!

Lots of people go to great lengths and expense to learn how to make a perfect whole roast bird. But unless I want to make a presentation of carving, I prefer the result of roasting individual drums, thighs, whole wings and half breast pieces (breast meat cooks much more quickly than dark) - lots of crispy chicken skin, great flavor, uniform cooking, and I get all the carving mess out of the way on the front end.If you're tempted to ask how to make a boneless, skinless version of this dish, don't. There is no joy in roast chicken without the flavor from the bones and the indulgence of perfectly browned and crispy chicken skin. :)The recipe takes about 2.5 hours TOTAL, but active time is more like 20 minutes. (10 to 15 minutes to season, 1 to 5 hours to marinate, 45 minutes to roast.)

I was tired of eating dried out rotisserie chicken from the grocery store, plus I wanted a crispy skin. I just started using kamado insulated cooker and it was the perfect set up for making whole roasted chicken.

I make this on a Sunday and always have leftovers. I pack lunch for a couple of days and if I still have any leftovers, I make chicken noodle soup!