Yield: 2 portions
Unsalted butter - 1/4 lb.
Fresh rosemary - 2 large sprigs, divided
Whole chicken - 2 1/2 lb.
Salt, pepper - to taste
Oil 3 Tbsp - divided
Shallots - minced 2
Chicken stock - 2 cups
Coarse cornmeal - 1 cup
Cheddar cheese - grated 1/2 cup
Heavy cream, optional - 1/4 cup
Soften butter with hands; incorporate leaves from 1 sprig rosemary.
Insert rosemary butter under skin of chicken, covering breasts and thighs. Truss bird; season with salt and pepper.
Heat 2 Tbsp. oil in saute pan. Place bird in pan and sear on all sides until golden brown. Add remaining rosemary butter to pan for basting.
Place pan with bird backside down in 500F oven. Baste every 10 minutes for 45 minutes or until juices from thigh run clear. Remove from oven. Let stand 15 minutes.
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.
Slice chicken. Portion on plates. Add grits; garnish with rosemary leaves.