I have exhausted every way possible of trying to seasons a whole chicken only to end up with flavorless breasts!
From brining, to vac tumbling, to injecting-- I am still getting an unsatisfactory product.
I honestly believe that the only way to get the breast seasoned all the way through is to simply cut up the whole chicken into pieces.
My question is simply.. what to do from there? Brine? Marinade? Dry Rub? Paste? Vac Tumbler? How do you guys season your chicken to perfection?