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Are you happy it’s finally National BBQ Month? While we like to BBQ year round, May is our favorite because the whole country is celebrating delicious food. If you’re new to cooking BBQ on your EGG, check out our Smoking Basics Publication...if not, proceed to some of our favorite recipes! We love Dr. BBQ’s Coffee Rubbed Brisket, Famous Dave’s Sticky Ribs and Virginia Willis’ Pulled Pork. Pair with this cheesy favorite for a winning way to start off May!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

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 jalapeños, 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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Comments

  • Dyal_SCDyal_SC Posts: 2,249
    That is one gorgeous bird!
    2014 Co-Wing King
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