Chicken skin contains amines. If you don’t have any problems or reactions to amines you can leave it on. Otherwise remove the skin completely or remove the skin at the end when serving. Jimmy likes to leave it on when cooking on the BBQ with charcoals.
Clean the chicken and pat dry.
If leaving skin on, use your fingers to separate the skin from the chicken breast.
Refer to the video link above if you want to butterfly the chook.
If keeping whole, place the stuffing into the cavity and pack in firmly.
Rub chicken with rice bran oil, and if you have left the skin on, rub under the skin.
Rub seasoning all over the chicken and again under skin if left on.
We used a Meater to determine when the chook is cooked. If you have one, insert into the thickest part of the meat now.