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We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

Roasted Chicken [Capon]

Started off Memorial Day Weekend a bit early with a Roasted Chicken.  Approximately 8 pounds frozen (big bird).  Once thawed, rubbed it down (inside and out) with Big Green Egg Sweet Maple.  Great flavor without the heat.  Stuffed the cavity with a navel orange and two vidalia onions (medium size).  
Put the chicken on the BGE with dome temp at 500F.  Basted with a butter/wine sauce (recipe follows) every 10 minutes until the top of the chicken was good and brown.  Once the internal temperature reached 130F foiled the chicken, dropped it a level (AR) to get it closer to the heat and make room to cook some ABTs on top.  ABTs were very basic.  Hulled/seeded/deveined and halved jalapeƱos, sliced smoked irish cheddar, wrapped with center cut bacon and covered in Dizzy Dust.  
Baste:
- half a stick of unsalted butter 
- 1/2 cup of white wine (chardonnay)
- 2 TSP of dried tarragon
- 2 TSP of dried rosemary
- 2 TSP of dried rubbed sage
- zest of a navel orange
- juice of a navel orange
Served it up with a broccoli/brown rice casserole and a tabouleh/cucumbertomato salad.

Completely unexpected was the thickness and great taste of the pan drippings for the chicken.  A real winner to drizzle over the chicken as it was being served. 

Bon Appetit!

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