Step 1: Remove the package of giblets from the body cavity of the chicken and set aside for another use. Remove and discard the fat just inside the body and neck cavities. Rinse the chicken, inside and out, under cold running water and then drain and blot dry, inside and out, with paper towels.

Step 2: Place the onion, garlic, 2 tablespoons of olive oil, the fresh thyme, bay leaf, and the 1/2 teaspoon each of salt and pepper in a deep nonreactive bowl or large resealable plastic bag. Pour out 3/4 cup of the wine and set aside. Pour enough of the remaining wine in the bowl or bag to cover the chicken. Let the chicken marinate in the refrigerator, covered, for 3 hours, turning the bird several times so it marinates evenly.

Step 3: Make the rub: Combine the Herbes de Provence and salt in a small bowl and mix.

Step 4: Remove the chicken from the marinade and pat dry with paper towels. Discard the marinade. Sprinkle 1 teaspoon of the rub inside the body cavity and 1/2 teaspoon inside the neck cavity of the chicken. Drizzle the remaining tablespoon of olive oil over the outside of the bird, and rub or brush it all over the skin. Sprinkle the outside of the bird evenly with the remaining rub.

Step 5: If cooking on a can: Using a church key-style can opener, make 2 additional holes in the top of an empty beer or soda pop can. Using a funnel (or a careful hand), pour the reserved 3/4 cup of wine into the can. Hold the bird upright, with the opening of the body cavity at the bottom, and lower the bird onto the can so the can fits snugly into the cavity. Pull the chicken legs forward to form a sort of tripod, so the bird stands upright. The rear leg of the tripod is the can.

If cooking on a roaster: Fill the roaster with the reserved 3/4 cup of wine and position the chicken on top following the manufacturers instructions.

Step 6: Tuck the tips of the wings behind the chickens back.

Step 7: Set up the grill for indirect grilling and preheat to medium. If using a charcoal grill, place a drip pan in the center.

Step 8: When ready to cook, brush and oil the grill grate. Stand the chicken up in the center of the hot grate, over the drip pan and away from the heat. Cover the grill and cook the chicken until the skin is a dark golden brown and very crisp and the meat is cooked through (about 165 degrees F on an instant-read meat thermometer inserted in the thickest part of a thigh, but not touching the bone), about 1-1/4 to 1-1/2 hours. If using a charcoal grill, you’ll need to add 12 fresh coals per side after 1 hour. If the chicken skin starts to brown too much, loosely tent the bird with aluminum foil.

Step 9: If cooking on a can: Using tongs, hold the bird by the can and carefully transfer it in an upright position to a platter.

If cooking on a roaster: Use oven mitts or pot holders to remove the bird from the grill while it’s still on the roaster.

Step 10: Let the chicken rest for 5 minutes, then carefully lift it off the support (can or roaster). Take care not to spill the hot wine or otherwise burn yourself. Halve, quarter, or carve the chicken and serve with the Cabernet Sauvignon Barbecue Sauce, and of course, a bottle of exemplary Cabernet Sauvignon.