Vertical Roast Chicken
Vertical roast chicken is probably the best and simplest way to cook a whole chicken on the Big Green Egg. Cooking it vertically seems to keep the chicken far moister than if it just lays down on a traditional trivet. It also gives you way more space to cook on your grill, so why not cook more than one at a time?The perfect roast chicken is the simplest: just a dash of oil and then a sprinkling of salt and pepper. However, there's nothing to stop you from putting herbs and butter under the skin along with seasoning.If you really want to spice up your roast chicken, apply a fiery rub to the outside of the chicken. Perfect.
Ingredients
Equipment
Grill Temperature
Surfaces
Method
- Set up your Big Green Egg for an indirect cook (convEGGtor feet up, stainless grid on top).
- Get the temperature of your Egg to around 180°C, or 200°C if your bird is really moist and you want a crispy skin.
- Prep your chicken with the seaoning of your choice.
- Remove any trussing and let the wings free (untuck them).
- Place the vertical chicken roaster inside the chicken and stand on the Egg. You can use a drip pan if you wish to collect the juices and make a gravy at the end of the cook.
- Cook with the Egg lid shut for around 1hour 15mins for a medium chicken.
- Probe the meat with a Thermapen or the equivalent. You're aiming for the chicken to reach 74°C or higher in the thickest part of the meat.
- Once cooked rest for at least 15 minutes covered in foil.
- Carve and serve with mini roast potatoes or chilli and lime roast potatoes.
When carving chicken or turkey, it's much better to take the full breast off the bird and then carve across the breast, across the muscle fibres. It also means everyone gets a piece of skin! The traditional way of carving slices off the bird results in you cutting along the fibres of the muscle, and the resulting slice will taste far less moist.
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