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Roasted Chicken
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thebtls
Posts: 2,300
DirectionsThis is the simplest it can possibly get…Rinse chicken, coat with unsalted butter and your favorite rub, we used Paul Prudhomme’s Poultry Magic tonight. Set your Big Green Egg up for Indirect (plate setter legs up) and stabilize the temperature just short of 400 degrees. Close lid and cook to internal temperature of 180 at the breast. Time varies by size of bird. Remove and let rest for 15 minutes, slice and serve. 
PS
This was a 4-5 Lb. free range chicken purchased from the FFA at the local Farmers Market. Very tasty!
The cooking vessel I used is the new Emile Henry Ceramic Roaster which worked very well on it's maiden voyage on our BGE.
PS
This was a 4-5 Lb. free range chicken purchased from the FFA at the local Farmers Market. Very tasty!
The cooking vessel I used is the new Emile Henry Ceramic Roaster which worked very well on it's maiden voyage on our BGE.
Visit my blog, dedicated to my Big Green Egg Recipies at http://www.bigtsbge.blogspot.com
You can also follow my posts on FaceBook under the name
Keep On Eggin' or the link http://www.facebook.com/#!/pages/Keep-On-Eggin/198049930216241
Comments
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Looks delicious! I'll have to check out that roaster, beer can and drip pan all-in-one, like it._____________
Tin soldiers and Johnson's coming...
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btls: Did you mean 180* breast? I usually take the breast to 160 (allowing for a good 5-7* carrover afterwards). Curious, and thought it may be a typo. You are generally very accurate, so thought I would ask. Thanks! Looks good, too!
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LC
Yes I said 180 breast...160 for many I know. I've don't really like cooking whole chickens and have had to put too many back on after taking them off at 160, so I changed my temps. This cooker however seems to heat up the bird in the middle and I think it was likely done at about 165 breast if I had to do it over I would have pulled it sooner.
This cooker may allow me to return to lower finishing temps hopefully. Most of my chicken is split breasts...I don't do dark meat, it goes to the dogs, or my wife...Visit my blog, dedicated to my Big Green Egg Recipies at http://www.bigtsbge.blogspot.com You can also follow my posts on FaceBook under the name Keep On Eggin' or the link http://www.facebook.com/#!/pages/Keep-On-Eggin/198049930216241 -
Understood! Not a fan of whole bird cooking myself. We usually opt for the good ol' Spatchcock. Seems that the varioius pieces and parts (white vs dark) are done at the same time. (so...I hope the wife doesn't know you equate the dark meat to 'dog food' ... :laugh: :silly:
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She knows. She loves the dogs more than me anyway, ha.Visit my blog, dedicated to my Big Green Egg Recipies at http://www.bigtsbge.blogspot.com You can also follow my posts on FaceBook under the name Keep On Eggin' or the link http://www.facebook.com/#!/pages/Keep-On-Eggin/198049930216241
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Very nice bird, looks great! Can you give me a little more detail on your "Emile Henry Ceramic Roaster". Where did you get it and is Emile Henry Ceramic Roaster the proper name? I did a search and had no luck finding it. Thanks in advance!
Rich -
From the Emile Henry website: "Emile Henry Flame Top Chicken Roaster" stock # 617550. Out of stock. 10"x2"price 70 bucks. UPEgger
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