Grilled Chicken with Caramelized Vidalia Onion Velouté


Grilled Chicken with Caramelized Vidalia Onion Veloute.jpg

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

Heather Sinyard