Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Boxed wine and Lemon big breasted chicken

Options
Charbon
Charbon Posts: 222
edited November -1 in EggHead Forum
chicken002.jpg
<p />Almost didn't get here to finished product. Inside of chicken frozen. Nothing I hate more than digging aroung frozen innards to remove big hunk of fat and paper sack of more innards. (Same guy that packs extra chicken fat that also injects salt into meat?) I needed 2 hours to cook this puppy at 375. Possible lemon slices added to cook time. It was good to the last bone.
· Share on FacebookShare on Twitter

Comments

Categories