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Roasted Chicken

thebtlsthebtls Posts: 2,300
edited February 2012 in EggHead Forum
image


I'm not doing much grilling this winter with our move and the loss of a covered area to cook, maybe I'll pick up the frequency this spring.  Anyway, here is last nights cook.  Grilled
(roasted actually) a 5+ Lb. Free Range Chicken utilizing the Emile Henry Flame
Roaster. FLAME®. This is one of the latest of Emile Henry's newest innovations
in ceramic technology and it is designed to work on the barbeque, (gas,
charcoal, natural wood or electric cooking), in the oven, and under the broiler
at temperatures up to 750° F (400 C). It
will hold up to a 8lb chicken with room to put potatoes and vegetables around
the chicken at the base to soak up the delicious juices.
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What
makes this cooking vessel so special? Made of ceramic, the chicken roaster will
cook your chicken more efficiently as the ceramic will maintain heat and cook
from the inside as well. A Juicy Chicken
= reduced fat; the ceramic retains heat, and the design actually cooks from
inside out. It has a pouring spout to
use because the basin collects juice or offers room for roasting
vegetables
Ingredients

1
Free Range Chicken

1 Bag Fingerling style potatoes, sliced thick
Paul
Prudhomme's Poultry Magic
Unsalted
Butter
Directions

This
is the simplest it can possibly get…Rinse chicken, coat with unsalted butter and
your favorite rub; we used Paul Prudhomme’s Poultry Magic tonight. Set your Big
Green Egg up for Indirect (plate setter legs up) and stabilize the temperature
just short of 400 degrees. Close lid and cook to internal temperature of 180 at
the breast; do not undercook breast temperature! Cooking time varies by size of
bird but will be in the range around 60 minutes. Remove and let rest for 15
minutes, slice and serve.
Visit my blog, dedicated to my Big Green Egg Recipies at http://www.bigtsbge.blogspot.com You can also follow my posts on FaceBook under the name Keep On Eggin' or the link http://www.facebook.com/#!/pages/Keep-On-Eggin/198049930216241
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Comments

  • gerhardkgerhardk Posts: 817
    Looks like a nice chicken but it seems kind of like a belt and suspenders approach to cooking.

    Gerhard
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  • thebtlsthebtls Posts: 2,300

    Gerhard,

    Now there's a phrase I've never heard before...belt and suspenders approach?  Gonna have to describe what that means before I get the point you made.

    Thanks

    Tony 

    Visit my blog, dedicated to my Big Green Egg Recipies at http://www.bigtsbge.blogspot.com You can also follow my posts on FaceBook under the name Keep On Eggin' or the link http://www.facebook.com/#!/pages/Keep-On-Eggin/198049930216241
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  • thebtlsthebtls Posts: 2,300

    PS

    Sorry about the post view...I'm not sure what I did wrong this time but I can't seem to fix it...

    Visit my blog, dedicated to my Big Green Egg Recipies at http://www.bigtsbge.blogspot.com You can also follow my posts on FaceBook under the name Keep On Eggin' or the link http://www.facebook.com/#!/pages/Keep-On-Eggin/198049930216241
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  • DMurfDMurf Posts: 481
    Another method is to spatchcock the bird, place the potatoes in a drip pan under the bird (I set the drip pan on the little green feet), a splash of some brewed liquid (not too much the rest is for the cook. And let her rip.
    David
    BBQ since 2010 - Oh my, what I was missing.
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  • Village IdiotVillage Idiot Posts: 6,951
    edited February 2012
    I don't think I understand.  The blurb boasts about it being a ceramic vessel, so it will cook more evenly and juicy.  Don't we already have that advantage with the Egg itself?  I can see that it would be an advantage when cooking it in an oven, though.

    To me, you can't beat spatchcocking the chicken for even cooking and juiciness. 
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

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  • thebtlsthebtls Posts: 2,300

    Chicken and the egg argument...LOL.  The egg does perform as you indicate.  This particular device however isn't JUST for the BGE.  You can use it on other covered grills, in the oven, et al.  So the text applies to the device and the clean up is the real key for me personally.  

    Also, I rarely cook whole birds.  I typically do split breasts direct, semi spatchcock because I don't eat dark meat and that is my preferred method like you.  My wife however wanted a full chicken roasted and this is the device I replaced my beer butt contraption with so that's how I roast a whole chicken.  If I am cooking a full meal, I use a ceramic roasting pan. 

    I've done the drip pan method also, it makes more mess than I'm  willing to clean up, this method allows me to close down the egg and do NO cleaning other than the roasting pan. 

    It's the same argument for or against using a tagine to cook on the egg, it's redundent to some and personally I think it produces superior full meal cooks.  Again, with the egg designed to do a similar result.

    Hey, it's chicken.  It was good, and so is everyone elses regardless of the method, this is the one I chose this time. 

    Visit my blog, dedicated to my Big Green Egg Recipies at http://www.bigtsbge.blogspot.com You can also follow my posts on FaceBook under the name Keep On Eggin' or the link http://www.facebook.com/#!/pages/Keep-On-Eggin/198049930216241
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  • gerhardkgerhardk Posts: 817
    edited February 2012
    Belt and suspender approach was referring to the Egg already being a ceramic cooker and then you put another ceramic cooker into it, wearing suspenders when the pants are already held up by a belt.  Sorry for not being clearer.

    Gerhard
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  • thebtlsthebtls Posts: 2,300
    Got it.  The key her is that it is really at the most simple level a beer butt chicken stand made of burgundy clay (ceramic).  It is not a substitute for the egg's effect on cooking.  It's just another roaster that happens to be ceramic that can be used in a lot of ways.  I tossed my metal beer but device and this one cooks better...
    Visit my blog, dedicated to my Big Green Egg Recipies at http://www.bigtsbge.blogspot.com You can also follow my posts on FaceBook under the name Keep On Eggin' or the link http://www.facebook.com/#!/pages/Keep-On-Eggin/198049930216241
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