3 rocks (water-smoothed from seashore or creekbed), 1 to fit in chicken cavity and 2 smaller ones to fit under folded-back wings
3 lb. charcoal (lava rocks in propane grill okay, too)
1/2 c. butter
2 or 3 drops Liquid Smoke (optional)
Salt, pepper, and other seasonings to taste
2 - 3 lb. chicken
HEAVY DUTY aluminum foil
Several newspapers
Cardboard box

Make sure you have dense rocks; porous rocks and water could make an explosive situation! Clean rocks and dry THOROUGHLY. Heat rocks directly on coals until very hot. Coat rinsed and dried chicken with butter mixed with Liquid Smoke. Selected seasonings will now adhere nicely; coat well. Place on a large piece of foil. CAREFULLY handle hot rocks with tongs and oven mitts. Wrap in separate pieces of foil and immediately place large one in chicken cavity, the smaller ones under each wing. Quickly wrap chicken in foil, then in several layers of newspaper -- the more the better. Place in the cardboard box or an insulated carton designed to keep hot foods hot. Should be done in about 3 hours. Good idea if you fire up the grill for lunch. Prepare the chicken at lunchtime and it's ready for dinner. Serve with salad and bread. Unusual, but likely to get the creative juices flowing for other adaptations.

HAWAIIAN - Cook from the inside out method: Kahlua pig!