So, I needed to cook a chicken today, more for the carcass/bones (making stock) than the actual chicken. So I found an opened bottle of Cakebread Chardonnay sitting in the fridge, and then saw my beer-can chicken pedestal, and got the idea. Rubbed the chicken down heavily with butter, stuffed some pieces into the breast, and then filled the pedestal with the chardonnay and a hunk of butter. It's sitting on the Egg (filled with cherry) at ~350. Will let you know how it turns out.