Rosemary Chicken with Cheddar Grits
Cuisine: American
Author: Kitchens
Prep time: 30 mins
Cook time: 1 hour
Total time: 1 hour 30 mins
  • 1/4 pound unsalted butter
  • 2 large sprigs fresh rosemary, divided
  • 2 1/2 pounds whole roasting chicken
  • salt and ground pepper, to taste
  • 3 Tablespoons oil , divided
  • 2 shallots, minced
  • 2 Cups chicken stock
  • 1 Cup coarse cornmeal
  • 1/2 Cup Cheddar cheese, grated
  • 1/4 Cup heavy cream, optional
  1. Soften butter with hands; incorporate leaves from 1 sprig rosemary.
  2. Insert rosemary butter under skin of chicken, covering breasts and thighs. Truss bird; season with salt and pepper.
  3. Heat 2 Tablespoons oil in saute pan. Place bird in pan and sear on all sides until golden brown. Add remaining rosemary butter to pan for basting.
  4. Place pan with bird backside down in 500 degrees F oven. Baste every 10 minutes for 45 minutes or until juices from thigh run clear. Remove from oven. Let stand 15 minutes.
  5. Add remaining oil to small saucepan. Over medium heat saute shallots until soft but not brown. Add stock; bring to boil. Slowly whisk in cornmeal; cook, stirring for 10 minutes or until thickened. Stir in cheese. Add cream if desired.
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