One thing I love about BCC is that you can use such a huge array of flavorings.
My wife prefers a citrus touch, with half a lemon inside the bird while cooking,
rosemary, garlic, a bay leaf, some onion and a sprig of thyme.
I am contemplating a flavor mix using "oriental" spices... lemongrass, sesame, garlic
ginger and such.... haven't figured it all out yet.
What is your favorite?