Chicken parts

I soften the butter to room temperature and mix in whatever spices I like such as garlic, onion, basil and canjun spice and just stick your finger under the skin and wiggle in a hole and stuff the buttermixture in. You can also melt the butter and spices and inject it into the meat - that's really good!

I use a stick of butter (Margerine actually) to 1 teaspoon or each spice. If you inject make sure it's all chopped up small or it may clg the injector.

Good luck!

check out my spatchcock thread........he shows how to do the butter under the skin very well

here's the link

www.smokingmeatforums.com/forums/showthread.php?t=8703&highlight=spatchcock+chicken

dude