1 whole chicken sectioned, plus four thighs
6 ears of corn
3 heads of garlic
2 red peppers
6 stalks celery, chopped
2 large onions,(one chopped)
2 1/2 lbs. Yukon Gold potatoes, diced
1 green pepper
2 cups heavy cream
1 can chicken stock
1/2 gallon whole milk
salt & pepper
2 Tablespoons butter
3 Tablespoons olive oil
Remove very top of heads of garlic - exposing top of each clove. Drizzle with olive oil. Wrap in aluminum foil and roast on grill for 30 minutes or until soft.
Grill chicken until just cooked through. Start chicken on high flame to allow some charring
then lower heat to cook through and remain juicy
Grill corn without husks, allow a little charring
Quarter one onion and grill allowing a little charring
Grill red pepper until charred on all sides. Place in paper bag and allow to steam for 15 minutes.
Remove chicken from bones - dice
Chop grilled onion
Remove corn from cobs
Remove charred skin from red pepper - chop
In large stock pot combine olive oil and butter. When butter is melted, add fresh onion, green pepper and celery. Sweat for 3 minutes. Add potatoes, cream and chicken stock. Cook for 6 minutes. Add remaining ingredients. Simmer for 35 minutes stirring often to prevent sticking to bottom of pot.
