• Rinse the bird and pat dry.
• Mix remaining ingredients. Note: You may want to add more dill or rosemary. Taste the mixture and add more as you need.
• Slather mixture all over and inside the bird. You can refrigerate for up to 12 hours before cooking. I've found that marinating isn't necessary.
• Place into a heated Big Easy (or onto a grill) and cook until meat in the thighs hits 185 F and the breasts hit 160 F.
• Let rest 30 minutes before carving (if you can resist it that long!).

For gravy

• To make gravy from the drippings, add the drippings to the broth in a small pan and bring to a boil. Reduce to a simmer. Slowly whisk in the flour and stir until thickened.