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  • 3
    I don't know how culinary school would teach this but if I would teach my kids, I would say "Forget the whole chicken thing and only roast the thighs and wings, those are the best part. Make the bones into stock and use the stock and breast for noodle soup or chicken curry. " Commented Jul 29, 2025 at 14:51
  • 5
    You're really asking about optimal cooking for a home scenario, but it's worth noting that culinary schools are primarily geared toward a restaurant scenario. Whole chickens aren't very common in restaurants unless it's a specialty for "family style" meals, and due to the time and space required, is usually done in large, purpose-made rotisseries that can cook a dozen or more birds at once, rotating them for even cooking. BBQ joints, by comparison, usually cut birds in half for faster cooking, more control, and space savings after cooking. Commented Jul 29, 2025 at 16:35
  • 3
    I was taught to rotate the chicken periodically when cooking. Left side up, right side up, then breast up. Encourages the thighs/legs to cook without overcooking the breast. I'm baffled that none of the answers mention this. Commented Jul 30, 2025 at 14:57
  • A cheaper alternative might be a 'turkey cannon' which holds the bird at an oblique angle. I think they are a little small for a turkey and are better suited for chicken. Commented Jul 30, 2025 at 15:15
  • 2
    breast-side down will be juicier... but you won't have a golden skin, so if you want that maybe turn it over at the end and broil it till the skin gets crispy. Or give "beer-can chicken" a try. The beer will steam the insides and it'll stand up-right on the grill. Commented Jul 31, 2025 at 18:00