Just a note that I used the local seasoning you sent me in a gift exchange a while back...before putting a chicken in my rotisserie, I loosened the skin all over and lathered the seasoning in between the skin and flesh, then coated the outside and inside the cavity. It was THE BEST rotisserie chicken I've ever had -- DH, who usually stays vegetarian and doesn't usually like chicken since there's no flavor after removing the skin, actually loved it as well.

I saw one of the chefs on Top Chef get kudos a week or two ago for liberally seasoning his chicken -- seemed he had also loosened the skin and inserted seasoning (different seasoning, of course) I also saw that he inserted gobs of butter, but I left that out.