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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

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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