Note: Recipe from Iron Chef Cook-Off: Nathan Sheppard vs. Greg Gefroh
Ingredients:
4 whole chickens cut into 8 pieces
1 cup olive oil
20 garlic cloves
4 tablespoons butter
½ cup flour
1 quart 2 percent milk
4 tablespoons chicken base
2 cups white wine
¼ bunch of fresh chopped parsley
1 tablespoon garlic pepper
1 tablespoon garlic Romano sprinkle
1 tablespoon parmesan pepper
Fresh chopped parsley for garnish
Procedure:
Place oil and garlic cloves in a pan. Roast in oven at 350 degrees for 45 minutes or until garlic is slightly brown.
Strain garlic and reserve oil. Place garlic in a food processor and pulse to form a paste.
For sauce: In a sauce pan, melt butter. Add flour to form roux. Cook roux for 1 minute. Measure and add milk, chicken base and 2 ounces roasted garlic. Bring to boil. Reduce to simmer. Add white wine while stirring constantly. Sauce should have proper consistency. Measure and add parsley. Strain through a fine sieve.
Place in warmer until needed to baste chicken while grilling.
Place chicken in a sprayed pan. Sprinkle generously with seasonings. Place on grill 45 minutes or until internal temperature reaches 165 degrees.
Recipe Type: AuthenticIngredients:
4 whole chickens cut into 8 pieces
1 cup olive oil
20 garlic cloves
4 tablespoons butter
½ cup flour
1 quart 2 percent milk
4 tablespoons chicken base
2 cups white wine
¼ bunch of fresh chopped parsley
1 tablespoon garlic pepper
1 tablespoon garlic Romano sprinkle
1 tablespoon parmesan pepper
Fresh chopped parsley for garnish
Procedure:
Place oil and garlic cloves in a pan. Roast in oven at 350 degrees for 45 minutes or until garlic is slightly brown.
Strain garlic and reserve oil. Place garlic in a food processor and pulse to form a paste.
For sauce: In a sauce pan, melt butter. Add flour to form roux. Cook roux for 1 minute. Measure and add milk, chicken base and 2 ounces roasted garlic. Bring to boil. Reduce to simmer. Add white wine while stirring constantly. Sauce should have proper consistency. Measure and add parsley. Strain through a fine sieve.
Place in warmer until needed to baste chicken while grilling.
Place chicken in a sprayed pan. Sprinkle generously with seasonings. Place on grill 45 minutes or until internal temperature reaches 165 degrees.
Recipe Author: Executive Chef Greg Gefroh
Competition: Iron Chef Cook-Off: Nathan Sheppard vs. Greg Gefroh
Source: http://www.grandforksherald.com/event/article/id/127710/