Yield: 3-4
SMF Kitchen
@smfchicken
Ingredients & Directions
Directions
Grilled Chicken with Caramelized Vidalia Onion Velouté
4 tablespoons
Butter
6 tablespoons
Flour
2 cups
White Chicken stock
1 cup
Heavy cream
1
Vidalia onion, julienned
5 cloves
Garlic, sliced
1 lb
Chicken
2 tablespoons
Salt
4 cloves
Garlic
4 pieces
Allspice
10
Peppercorns
2 tablespoons
Sugar
1 head
Parlsey
1 teaspoon
Paprika
- To brine chicken, cover all spices in 1 cup water, bring to a simmer, remove from heat, then add 1 cup ice.
- Pour over chicken, let sit at least 1 hour, grill on cast iron until internal temp of 160 is achieved.
- Melt butter, add onions and garlic, cook till well caramelized, then add flour. Stir to mix, then cook for 2 minutes.
- Slowly add stock while stirring, then cream.
- Bring to a boil, reduce heat and season to taste.
- To serve, ladle veloute into bowl, top with chopped smoked chicken, and sprinkle with herbs & paprika.
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Grilled Chicken with Caramelized Vidalia Onion Velouté
SMF Kitchen
@smfchicken
Yield: 3-4
Prep
Cook
00:00 Total Time
Ingredients
Directions
Grilled Chicken with Caramelized Vidalia Onion Velouté
4 tablespoons
Butter
6 tablespoons
Flour
2 cups
White Chicken stock
1 cup
Heavy cream
1
Vidalia onion, julienned
5 cloves
Garlic, sliced
1 lb
Chicken
2 tablespoons
Salt
4 cloves
Garlic
4 pieces
Allspice
10
Peppercorns
2 tablespoons
Sugar
1 head
Parlsey
1 teaspoon
Paprika
- To brine chicken, cover all spices in 1 cup water, bring to a simmer, remove from heat, then add 1 cup ice.
- Pour over chicken, let sit at least 1 hour, grill on cast iron until internal temp of 160 is achieved.
- Melt butter, add onions and garlic, cook till well caramelized, then add flour. Stir to mix, then cook for 2 minutes.
- Slowly add stock while stirring, then cream.
- Bring to a boil, reduce heat and season to taste.
- To serve, ladle veloute into bowl, top with chopped smoked chicken, and sprinkle with herbs & paprika.
