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.
- 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.