Grilled Chicken with Caramelized Vidalia Onion Velouté

4 tblsp butter
6 tblsp flour
2 c white chicken stock
1 c heavy cream
1 vidalia onion, julienned
5 cloves garlic, sliced
1 lb chicken
2 tblsp salt
4 cloves garlic
4 cloves
4 pcs allspice
10 peppercorns
2 tblsp sugar
1 hd parsley
1 tsp paprika

1)To brine chicken, cover all spices in 1 c water, bring to a simmer, remove from heat, then add
1 c ice
2)Pour over chicken, let sit at least 1 hr, grill on cast iron until internal temp of 160
is achieved
3)Melt butter, add onions and garlic, cook till well caramelized, then add flour. Stir to mix, then
cook for 2 minutes.
4)Slowly add stock while stirring, then cream.
5)Bring to a boil, reduce heat and season to taste.
6)To serve, ladle veloute into bowl, top with chopped smoked chicken, and sprinkle with herbs
& paprika

Web Analytics