Ingredients
Whole Chicken
Dry Rub
Coarse Kosher Salt ~1 1/2T
Coarse Ground Black Pepper ~1 1/2T
Paprika 2t
Garlic Powder 2t
Thyme 2t
Rosemary 2t
Bacon Fat
Olive Oil
BBQ Sauce
3/4 bottle Stubbs Orig. (i’m still working on a sauce so i’m using this as a base)
3T Honey
3/4 Bourbon (I used Angels Envy)
2t Thyme
2t Rosemary
juice from 1 orange
orange rinds
Preparation
Prep the chicken I used a 4lb bird Prep the dry rub Juice 1 small orange
Prep the sauce combine bourbon, bbq sauce, honey, oj, thyme and rosemary in pot and the rinds from the orange. Bring to a boil 2-3 minutes, the low heat (2-3 on an electric range) stir to keep from burning. reduce the volume by ~1/2.
Prior to applying the dry rub, careful separate the skin form the chick, do not remove. The intent to permit you to apply/rub the bacon fat directly the to chicken breasts. drizzle olive oil or if you prefer more bacon fat over the exterior of the chicken. Apply the dry rub directly to the meat (under the skin) on the surface of the skin and any remaining to the interior of the bird. Roast the chicken breast down under a foil tent for ~60 min. pull the tent, reduce the heat, and flip the bird. I believe my total cooking time was 2 1/2 hours I flipped the bird 3 times, apply basting with bbq sauce each time. I used a small non stick pan, which began to fill up with drippings, i added some of this liquid to the bbq sauce.
