I just named it that, you see I was using a cutting technique called leaping frog chicken, but when I got done it looked more like a bulls head. I started by brining a whole bird with salt, onions, pineapple and orange slices. I only brined for about 5 hours. Then I fetched a bunch of fresh herbs from my not-yet-finished mess of a garden. Chopped them all up and mixed with a butt load of butter. I love butter. I would marry it if I could. I'ts the south, why couldn't I. (Creepfest going on down here in Jawja). I now pronounce you.... oh wait, sorry. Then I got all kinds of fancy schmancy with the cutting of this here bird. I first saw this in a copy of Gourmet Magazine a while back. Here's the link: http://www.gourmet.com/magazine/2000s/2009/06/leaping-frog-chicken Doesn't it look like a bull's head? Then I took my new husba... the butter mixture, and shoved it all under the skin of the bull's head like so. Salt and peppered it too. No kidding, bull's like salt and pepper, makesem' feel all tingly. Then I just tossed it on my brand spankin' slightly used Traeger where it is smoking away. I can't wait to eat this. I'm gonna make some black beans and saffron rice to go with it, oh yea and the corn. Mmmm. What about dessert? maybe I'll make a cheesecake or something chocolaty, or these!!!!!!