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Quick roast chicken?

BluesnBBQBluesnBBQ Posts: 615
edited 8:14PM in EggHead Forum
A few weeks ago The Washington Post had an article in their Food section about quickly roasting a small chicken. It was a pretty simple method - take a 3-5 lb chicken, rub ths skin with butter or oil and salt and pepper, and roast in (on a rack, over a drip pan) for 45 minutes-1 hour at a high temp. (I believe arond 450). The article said that since the chicken is small it won't dry out, and the fat will also help keep it moist. I wish I saved the article.[p]Has anyone ever tried this in the Egg? I'm thinking it might work with a drip pan on a pizza stone at 450. with maybe just once chunk of wood. Giant has chickens on sale this week for something like $.55/lb. I might try this soon. Any suggestions on doing this?

Comments

  • Char-WoodyChar-Woody Posts: 2,642
    BluesnBBQ, No problem..do it!! I have went higher yet in temperatures, but monitor closely and do it indirect.
    C~W[p]

  • GretlGretl Posts: 670
    BluesnBBQ,
    I tried this ages ago, pre-Egg, and it made a rather spectacular smoky mess in the oven (from splatters) that was smoked up the kitchen again when I ran the oven cleaning cycle later. I think this recipe would be perfect in the Egg. The flavor was quite good, but because it was a small bird, we devoured it very quickly and wished for more! Hope you're dining alone, No, I don't mean that the way it sounded! How's this instead...prepare lots of side dishes![p]I think I may have archived the recipe; I'll check.[p]Cheers,
    Gretl

  • GretlGretl Posts: 670
    BluesnBBQ,
    Here's the recipe which, if not exactly the same, must be pretty close. I checked the date on my file, and it was 1994! Yikes. Adapt for the Egg, of course. Would probably do well on a vertical poultry roaster with the drip pan set on a stone.[p]The Ultimate Roasted Chicken
    (according to National Public Radio’s All Things Considered)[p]One whole chicken, just under three pounds
    Garlic and fresh herbs; amount is up to you.
    suggested herbs include marjoram, basil, sage, thyme[p]Tuck fresh herbs and garlic under the skin on the breast. [p]Cover the bird with a liberal amount of coarse salt and a lesser amount of pepper, and refrigerate overnight.[p]Preheat the oven as high as it will go, around 500°.[p]Roast uncovered a total of 25–35 min. For about the last 10 minutes, flip the bird over on the breast side to brown. Tip the pan; if the juices run clear, it’s done.[p]Let rest for 5 minutes and carve.

  • BluesnBBQBluesnBBQ Posts: 615
    Gretl,[p]Thanks! I hope to try it this weekend. If it works, I'll try it again with a brined bird.[p]-Steve

  • BluesnBBQ,I did a chicken this last weekend. I brined it and cooked on a setter over a drip pan at 350. It was a 4.5 lb. bird and took about 1.5 hours or so. Rubbed the skin with oil and sprinkled with lemon pepper. It was the best chicken I ever ate. I believe it was the brining that made the difference.

  • FritzFritz Posts: 179
    BluesnBBQ,[p]I find a 4# chicken cooks in about an hour at 350* in the BGE. This is using a chicken sitter.[p]Fritz
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