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Roasted Chicken [Capon]

Started off Memorial Day Weekend a bit early with a Roasted Chicken.  Approximately 8 pounds frozen (big bird).  Once thawed, rubbed it down (inside and out) with Big Green Egg Sweet Maple.  Great flavor without the heat.  Stuffed the cavity with a navel orange and two vidalia onions (medium size).  
Put the chicken on the BGE with dome temp at 500F.  Basted with a butter/wine sauce (recipe follows) every 10 minutes until the top of the chicken was good and brown.  Once the internal temperature reached 130F foiled the chicken, dropped it a level (AR) to get it closer to the heat and make room to cook some ABTs on top.  ABTs were very basic.  Hulled/seeded/deveined and halved jalapeños, sliced smoked irish cheddar, wrapped with center cut bacon and covered in Dizzy Dust.  
Baste:
- half a stick of unsalted butter 
- 1/2 cup of white wine (chardonnay)
- 2 TSP of dried tarragon
- 2 TSP of dried rosemary
- 2 TSP of dried rubbed sage
- zest of a navel orange
- juice of a navel orange
Served it up with a broccoli/brown rice casserole and a tabouleh/cucumbertomato salad.

Completely unexpected was the thickness and great taste of the pan drippings for the chicken.  A real winner to drizzle over the chicken as it was being served. 

Bon Appetit!

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