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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.
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.
Rich, moist, full of flavour.
Big Green Egg Mini: a Legend! :-)