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I took a free range chicken and.....well, it apparently wasn't a FREE range chicken, the store employees chased me when I left without paying for it. I should sue them for false advertising. Plus that cavity search was totally unnecessary, what do they think I am, a free range chicken?
Anyway, I made a compound butter with basil & thyme. I stuck tablespoon sized pieces up under the skin of the bird. Then I microwaved a few leftover pieces and brushed it on top of the bird. A little S&P, placed on a preheated cast iron skillet and onto the Big Green Egg at 400f (indirect heat w/ the plate setter in).
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After the bird hit 120f in the thigh, I added some aromatics and 1/4 cup of white wine.
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Sure, you COULD do this in an oven, but you'd miss out on this. Why oven baked chicken sucks.....
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Once the chicken hit 180f in the thigh and 160f in the breast, I removed it to a plate. I kept all of the veggies and one to two tablespoons of the rendered juices. I added a few cups of cooked rice and mixed it together, then returned the chicken to the skillet.
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Plated a little dark meat with some sliced breast.
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It was very good, but it wasn't as good as my smoked chicken recipe with crispy skin. On the other hand, it didn't take 3 hours to make either and this dish comes with rice....WIN!