Hen & Hearth

A dry-brined chicken quarter stuffed with whipped chèvre, fresh herbs, and garlic beneath crisp golden skin, smoked over live fire and paired with buttery lemon herb rice and bacon-honey butter Brussels sprouts.

Serves

2

time

~ 45-60 mins

skill

5/10

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ingredients

Chicken

  • 2 chicken leg quarters (thigh + drumstick)
  • Kosher salt (for dry brine)
  • Freshly cracked black pepper
  • Smokey Dust Hen & Fin seasoning

Whipped Chèvre Stuffing

  • 4 oz chèvre, softened
  • 2 tbsp heavy cream
  • 2 cloves garlic, finely minced
  • 2 tbsp grated Parmesan
  • 1 tbsp fresh parsley, finely chopped
  • 1 tbsp fresh chives, finely chopped
  • Pinch of kosher salt
  • Freshly cracked black pepper

Lemon Herb Rice

  • 1 cup long-grain white rice
  • 1 tbsp butter
  • 1 small shallot, finely diced
  • 2 cloves garlic, minced
  • 2 cups chicken stock
  • 1 tsp lemon pepper seasoning
  • 1 tbsp fresh parsley, chopped

Honey Butter

  • 2 tbsp butter
  • 1 tbsp honey

Bacon-Honey Butter Brussels Sprouts

  • 1 lb Brussels sprouts, halved
  • 4 slices bacon, chopped
  • Kosher salt
  • Freshly cracked black pepper

directions

Dry Brine the Chicken

  1. Pat the chicken quarters completely dry.
  2. Season generously on all sides with kosher salt.
  3. Refrigerate uncovered for 2 hours, or overnight for the best flavor and skin.

Prepare the Whipped Chèvre Stuffing

  1. Combine the chèvre, heavy cream, garlic, Parmesan, parsley, chives, salt, and pepper.
  2. Mix until smooth, creamy, and easily spreadable.

Stuff & Season

  1. Remove the chicken from the refrigerator and pat dry once more.
  2. Carefully loosen the skin over the breast and thigh without tearing it.
  3. Spread the whipped chèvre mixture evenly beneath the skin.
  4. Season the outside generously with freshly cracked black pepper and Hen & Fin seasoning.

Smoke the Chicken

  1. Prepare the Big Green Egg for indirect cooking at 350°F.
  2. Place the chicken skin-side up and cook until the thickest part reaches an internal temperature of 165°F.
  3. Rest for 5–10 minutes before serving.

Cook the Lemon Herb Rice

Build the Base

  1. Melt the butter in a saucepan over medium heat.
  2. Add the shallot and cook until softened, about 3 minutes.
  3. Stir in the garlic and cook for 30 seconds.
  4. Add the rice and toast for 1–2 minutes.

Simmer

  1. Pour in the chicken stock and bring to a gentle boil.
  2. Reduce to low, cover, and cook until the rice is tender and the liquid has been absorbed.

Finish

  1. Fluff the rice with a fork.
  2. Fold in the parsley.
  3. Season with the lemon pepper just before serving.

Roast the Brussels Sprouts

  1. Preheat the oven to 400°F.
  2. Cook the bacon until crisp. Reserve both the bacon and the rendered bacon fat.
  3. Toss the Brussels sprouts with the bacon fat, kosher salt, and black pepper.
  4. Roast for 20–25 minutes, or until browned and tender.

Make the Honey Butter

  1. Melt the butter.
  2. Stir in the honey until fully combined.

Finish the Brussels Sprouts

  1. Toss the hot Brussels sprouts with the honey butter.
  2. Fold in the crispy bacon.

Plate & Serve

  1. Spoon the warm lemon herb rice onto each plate.
  2. Place a smoked chicken quarter alongside the rice.
  3. Add the bacon-honey butter Brussels sprouts.
  4. Finish with freshly cracked black pepper and serve immediately.

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Tennessee Tastebuds Tip

Dry brining is one of the easiest ways to improve chicken. It seasons the meat all the way through while helping the skin become beautifully crisp on the Big Green Egg. Let the chicken rest before serving so every bite stays juicy.

Kitchen Notes

Stuffing the chèvre beneath the skin keeps the chicken incredibly moist while infusing it with garlic, herbs, and rich, creamy flavor. Cooking the rice in chicken stock instead of water adds depth, while a finishing sprinkle of lemon pepper and fresh parsley brightens the entire dish. Paired with sweet bacon-honey butter Brussels sprouts, every component complements the smoky chicken without competing for attention.

© 2026 Tennessee Tastebuds · Nathan Walker