Thanks everybody. I plucked and cleaned it whole with skin on. I think I'm going to fry it. I bought an electric fryer last year. Cooks by infrared heat. Tasted just like deep fried, crispy skin and all. But without the oil or fire hazard. We usually do 2 birds. One deep fried and one original oven style. I think deep(electric) fried with some cajun injected marinade should be good.
