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rouge 98 rosemary chicken with cheddar grits

Name: rouge 98 rosemary chicken with cheddar grits
Ingredients: 1/4 pound unsalted butter; 1 large sprigs fresh rosemary, divided; 1 (2 1/2 pound) whole chicken; 3 tablespoon oil, divided; 2 shallots, minced; 2 cup chicken stock; 1 cup coarse cornmeal; 1/2 cup cheddar cheese, grated

Rouge 98 Rosemary Chicken with Cheddar Grits Posted by CookinMom at recipegoldmine.com May 29, 2001 Source: Executive Chef Peter Dunmire, Rouge 98, Philadelphia, Pennsylvania Yield...

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Ingredients8 items

Ingredients

1/4poundunsalted butter
1large sprigs fresh rosemary, divided
1(2 1/2 pound) whole chicken
3tablespoonoil, divided
2shallots, minced
2cupchicken stock
1cupcoarse cornmeal
1/2cupcheddar cheese, grated

Directions

1
Rouge 98 Rosemary Chicken with Cheddar Grits Posted by CookinMom at recipegoldmine.com May 29, 2001 Source: Executive Chef Peter Dunmire, Ro
2
incorporate leaves from 1 sprig rosemary
3
Insert rosemary butter under skin of chicken, covering breasts and thighs
4
Truss bird
5
season with salt and pepper
6
Heat 2 tablespoons oil in sauté pan
7
Place bird in pan and sear on all sides until golden brown
8
Add remaining rosemary butter to pan for basting

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