On the Food Network, the big thing is to bake chickens with aromatics in the body cavity --- lemons, fresh rosemary, sage, and thyme --- but no traditional stuffing.
Saw Jaime Oliver (Naked Chef) stuff a chicken like that. Then, he smunched together a hunk of room temperature butter, lemon zest, crushed garlic, fresh rosemary, sage, and thyme. He rubbed the mix over the skin, then stuck the rest of it, in one big lump, under the skin of the roaster, right on the breastbone. Oh, mamma, did that look good when he took it out of the oven!
Didn't stuff it - just rubbed it inside and out with garlic and spices, and put a bunch of that under the skin, too.
I've seen recipes where they put lemon and fresh garlic in the cavity and under the skin. I imagine that'd be vey tasty.
Well...if this tastes good, we'll make 'em again. Whole chickens aren't that pricey!
Chicken! Mmm.
When I roast a turkey, I put chopped apples, celery, and some onion in the cavity. I don't like stuffing. I prefer Corn Bread Dressing, which I cook on the stovetop. A friend in FL taught me about the apple stuffing; it gives a nice subtle flavor to the bird.