Mushroom Stuffed Roasted Chicken BGE
3lbs of mushrooms
(dried or fresh mushrooms,or a combination of both,the more exotic the better the flavor profiles)
1 gallon of Water
1\4 cup of "Zesty Love Rub"
Salt and Pepper
1 large roaster about 6-7 lbs
In a large stock pot (not Mike) add the mushrooms, love rub and water. Bring it to a boil and let simmer for about 45 minutes. Basically you are making a mushroom stock. Wash your bird and pat dry. Season the bird with more Love Rub and a little Salt & Pepper. After the mushrooms have finished, drain them and reserve the liquid for future use. Take the mushrooms and stuff the cavity of the bird and also under the skin. Roast on your BGE for about 1 1\2 hour until cooked to 170 degrees at the thigh. Remove and let it rest for 15 minutes under a foil tent. Enjoy
Cooked at the fantastic Eggtoberfest 2006 event by Chef Fred.