Bbq Chicken

• 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

1. Prep the chicken I used a 4lb bird
2. Prep the dry rub
3. Juice 1 small orange
4. 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.
5. 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.
6. 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.

chicken, rub, kosher salt, ground black pepper, paprika, garlic, thyme, rosemary, bacon, olive oil, bbq sauce, still working, t, bourbon, thyme, rosemary, orange, orange rinds

Taken from www.epicurious.com/recipes/member/views/bbq-chicken-52597701 (may not work)