Wednesday, July 27, 2011

Weekend Cook: Grilled Chicken

Grilled Chicken on The Big Green Egg
 This is a tried and true method for making a sauce along with a grilled bird (275-300f for 90 minutes - 160f in the breast).

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.