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Stuffed chicken legs on Mini

MarkasefMarkasef Posts: 5
edited July 2013 in EggHead Forum

This is a combined technique, cooking first indirectly and then finishing on the grill.

Stuff the deboned, beautiful free-ranged chicken legs with chopped chicken liver, rosemary, thyme and basil. Season well, wrap it into tin foil. Cook it on the stone for 35 minutes on approx. 350.

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Take it out, leave it cool down, wrap it out. Finish it on the cast iron grill on 400, 5-5- minutes on both sides. Brush it with the juice remaining in the foil.

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Rich, moist, full of flavour.

Big Green Egg Mini: a Legend! :-)

Comments

  • calikingcaliking Posts: 8,747
    looks like a nifty cook!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • nolaeggheadnolaegghead Posts: 21,561
    nice job!
    ______________________________________________
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    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
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  • nolaeggheadnolaegghead Posts: 21,561
    did you debone?
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • MarkasefMarkasef Posts: 5
    Yes, first step is deboning.
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