A recipe by Isaiah Allen, Chef at The Eddy Pub in Saxapahaw and CFSA’s Sustainable Ag. Conference Food Coordinator
Dinner at SAC. Photo by Dana Trentlage
Photo by Dana Trentlage

Chef Isaiah Allen is the mastermind behind the food at the 2016 Sustainable Agriculture Conference. Along with the Sheraton’s Chef El Haj Tayouga, he coordinates three amazing local, organic meals, as well as snacks and breakfast for the conference.

Below, you’ll find his recipe for chicken and grits, which will be served to attendees!

Chicken and Grits

Serves 6 to 8

  • 1 whole chicken
  • 2 carrots, peeled and diced
  • 3 yellow onions, peeled and diced
  • 1 head celery, chopped
  • 1 head garlic, peeled and minced
  • 4 sprigs fresh thyme
  • 1 sprig rosemary
  • 4 bay leaves
  • ¼ cup hot sauce
  • ¼ cup Worcestershire
  • 2 cups white grits
  • ¼ lb. unsalted butter, plus 2 Tbsp for veg
  • ¼ lb. a.p. flour
  • Salt and pepper to taste

Instructions:

  1. In a large pot melt two tablespoons of butter. 
  2. Saute the diced carrots, celery, and onion until vegetables are tender and onions are translucent (about five minutes).
  3. Add the minced garlic and stir for another minute. Then add the rosemary and thyme sprigs. 
  4. Add the whole chicken and fill the pot until the chicken is covered (about two gallons). Bring to a boil, reduce to a simmer and cover for 1.5 hours. The chicken is ready when the meat can easily shred from the bones.
  5. CAREFULLY strain all the liquid away from meat and vegetables and reserve.
  6. When the chicken is warm enough to handle, carefully remove the meat from the bones. Discard the bones, herb sprigs, and bay leaves. What should be left is meat and vegetables. 
  7. Cook grits in one pot and make gravy in a second pot. To make the grits, simmer six cups of chicken stock. Stir in two cups of grits and continue stirring until they are done. Season with salt and pepper. 
  8. In a separate pot, melt the quarter-pound of butter and whisk in the flour, creating a roux. Cook the roux for 3-4 minutes. 
  9. Add 3 quarts of chicken stock and stir until it thickens.
  10. Once thickened, add the hot sauce, Worcestershire sauce, reserved vegetables, and picked chicken. Season with salt and pepper.

To serve: Ladle grits into a bowl and top with a ladle of the chicken and vegetable gravy. Enjoy!