Hen & Hearth

Ingredients

Chicken (Big Green Egg)

• 1 chicken leg quarter (thigh + drumstick)
• Kosher salt (for dry brine)
• Black pepper
• Smokey Dust “Hen and Fin” seasoning

Whipped Goat Cheese + Garlic Stuffing

• Goat cheese (softened)
• Garlic (minced)
• Optional: splash of heavy cream (to loosen if needed)

Lemon-Broth Rice

• Rice
• Chicken broth (instead of water)
• Lemon pepper (to taste)

Bacon + Honey Butter Brussels Sprouts

• Brussels sprouts, halved
• Bacon, chopped (plus reserved bacon fat)
• Honey butter
• Salt & pepper

Directions

Dry Brine the Chicken

1. Pat the chicken quarter completely dry.
2. Season generously on all sides with kosher salt.
3. Refrigerate uncovered for several hours (or overnight if you can).

Season + Stuff

1. Remove chicken from the fridge and pat dry again.
2. Season with black pepper and Smokey Dust “Hen and Fin.”
3. Mix goat cheese with minced garlic (add a tiny splash of heavy cream if you want it extra smooth).
4. Carefully loosen the skin and spread the goat cheese mixture underneath the skin where you can.

Cook on the Big Green Egg

1. Set the Egg to 350°F (indirect). Close the lid and let it stabilize.
2. Cook chicken until internal temperature reaches 165°F.
3. Rest 5–10 minutes before serving.

Lemon-Broth Rice

1. Cook rice in chicken broth instead of water.
2. Season with a bit of lemon pepper and fluff.

Bacon + Honey Butter Brussels Sprouts

1. Heat oven to 400°F.
2. Cook chopped bacon until crisp. Remove bacon pieces and reserve the bacon fat.
3. Toss halved Brussels sprouts with bacon fat, salt, and pepper.
4. Roast at 400°F until browned and tender.
5. Toss hot Brussels sprouts with honey butter and the crispy bacon pieces.

Plate

1. Spoon lemon rice into a bowl or plate.
2. Top with the chicken quarter.
3. Serve Brussels sprouts on the side (and don’t be shy with the bacon).

Tip: If your goat cheese is stiff, a tiny splash of heavy cream makes it whip smoother and spread easier under the skin.