"QUICK BEER CHICKEN":

http://www.foodnetwork.com/recipes/emeril-lagasse/pickled-eggs-and-beets-recipe.html

THIS SHOULD BE STUFFED INSIDE THE WHOLE CHICKEN, ALREADY-ROTISSERIE COOKED FROM THE GROCERY STORE. THIS MAKES IT SAFER TO ONLY BUY PRE-COOKED MEATS. THEN, RE-COOK IT FOR 30 MINUTES IN OVEN, AT 350 F, MIDDLE RACK, UNCOVERED.

POUR A BOURBON MARINADE/BUTTERED RUM/BEER/COMBO ONTO IT, AFTER ARRANGING TURKEY BACON STRIPS OVERTOP IT. CHECK THE TURKEY BACON STRIPS WITH A MEAT THERMOMETER. SOMETIMES, YOU MAY PREFER A DOUBLE/TRIPLE LAYER OF TURKEY BACON STRIPS.

***I DON'T REALLY TEST THESE RECIPES, SO FIND A BARTENDER WHO KNOWS HOW TO WHISK A BACON GREASE-BOURBON DRINK, AND CREATE BUTTERED RUM. THAT'S THE MARINADE FOR THIS ROTISSERIE CHICKEN.***

http://www.foodnetwork.com/recipes/emeril-lagasse/hot-buttered-rum-cocktail-recipe.html

SUBSTITUTE STEVIA POWDER FOR THE SUGAR. REMOVE THE BUTTER AND SALT FROM RECIPE. SUBSTITUTE WITH JAMAICAN JERK SEASONING MARINADE (WALKERSWOOD), WHISKED WITH DARK RUM, AND A FEW TBL OF STEVIA POWDER TO ADJUST THE RECIPE.

***ADAPT THIS TO FIVE SPICE BRAISED, CORNISH GAME HENS.***