Second, the chicken is cooked whole. Grilling cut pieces of poultry allows the natural juices to escape and the intense heat dries and toughens the exposed surfaces. I prefer larger chickens, such as roasters and capons, because they take longer to cook and thus develop more intense flavor and silky texture. Capons are roosters desexed around 2 weeks of age. A mature capon will weigh between 6 and 15 pounds, with a high percentage of white breast meat.
Capons are available at some grocery and most specialty stores.
The skin and surfaces of the bird should be pristine, never sticky or slimy. It should smell sweet, not strong or sour. If the capon or roaster has been freshly slaughtered, it is best to refrigerate overnight before cooking. Remove the giblets from the cavity and wash the bird inside and out with cold running water. Dry with paper towels.