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| Grilled Chicken on The Big Green Egg |
As it cooks, the bird rests on a bed of fresh garlic, onions, carrots, and tomatoes that were given a splash of EVOO and white wine.
While the chicken rests before carving, the carrots were removed and the rest stewed down, then pressed through a sieve into a container with 2 TB of butter in it. Check for salt. Instant sauce!
There were carrots, I swear, but it was a race to grab the choice parts of this 6-pound bird, our first of the season.
