Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!

Friends

Followed by 1 person
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

Fidel ·

About

Username
Fidel
Joined
-
Visits
79
Last Active
Roles
Member
Points
2
Posts
10,168
  • roasting a whole chicken

    Make sure the bird is dry. Salt it with fine ground salt and let it sit for an hour. Wipe the salt off. Apply your rub or seaonings, no salt. Dust it lightly, very lightly, with cornstarch. I use a sifter and a fine mesh sieve. Brush the starch with a pastry brush to eliminate clumps. When the chicken starts to cook, if you see any white spots of starch spray with some oil in those areas. 
    You and your split infinitives drive me up the wall.

    Good advice though, I do poultry in a similar fashion, but skip the salt step unless I dry brine the bird for 2-3 days.