Roasted Chicken (Beer Butt with no Beer)

The Emile Henry Roaster essentially works like a common beer butt roaster with a couple of very important exceptions.  First it requires no beer to retain the moisture and second the design essentially allows the bird to cook from within as well as the exterior so you get a very evenly cooked bird.  You still cook to temperature but the results are amazing and the clean up on this stuff is crazy easy.

Grilled (roasted actually) a 4.5 Lb. Free Range Chicken tonight, our maiden cook with the new Emile Henry Flame Roaster.  FLAME® is Emile Henry's newest innovation in ceramic technology. Designed to work on the barbeque, (gas, charcoal, natural wood or electric cooking), in the oven, and under the broiler at temperatures up to 750° F (400 C). The Emile Henry Chicken Roaster is designed to hold up to an 8lb chicken with room to put potatoes and vegetables around the chicken at the base to soak up the delicious juices. What makes this cooking vessel so special? 

·         Juicy Chicken = reduced fat

·         Retains heat, cooks from inside out

·         Pouring spout

·         Basin collects juice or offers room for roasting vegetables

Made of ceramic, the chicken roaster will cook your chicken more efficiently as the ceramic will maintain heat and cook from the inside as well.

Directions

This is the simplest it can possibly get…Rinse chicken, coat with unsalted butter and your favorite rub, we used Paul Prudhomme’s Poultry Magic tonight.  Set your Big Green Egg up for Indirect (plate setter legs up) and stabilize the temperature just short of 400 degrees. Close lid and cook to internal temperature of 180 at the breast.  Time varies by size of bird.  Remove and let rest for 15 minutes, slice and serve.