Grilled Chicken and Summer Vegetable Vichyssoise - The Association for Dressings & Sauces

Name: Grilled Chicken and Summer Vegetable Vichyssoise - The Association for Dressings & Sauces
Ingredients: 1 4-Lb. Chicken, washed, dried and tied; 2 Carrots (cleaned, peeled and cut in half); 3 Ears corn (shucked and cut in quarters); 1 Bulb Garlic (peeled and crushed); 2 Potatoes (equal in size, cleaned, peeled and quartered); 2 Potatoes (equal in size, scrubbed clean and sliced cross wise on a bias in ¼ inch slices); 10 White mushrooms (whole); 1 Red onion (quartered); 1 Bunch Parsley (washed and dried, leaves removed and stems reserved); 3 Tbs. Olive Oil; 3 Tbs. Dijon mustard; 2 oz. Ranch dressing or heavy cream; ½ C. Bread crumbs; Reserved spinach stems (finely chopped)

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Ingredients

1 4-Lb. Chicken, washed, dried and tied
2 Carrots (cleaned, peeled and cut in half)
3 Ears corn (shucked and cut in quarters)
1 Bulb Garlic (peeled and crushed)
2 Potatoes (equal in size, cleaned, peeled and quartered)
2 Potatoes (equal in size, scrubbed clean and sliced cross wise on a bias in ¼ inch slices)
10 White mushrooms (whole)
1 Red onion (quartered)
1 Bunch Parsley (washed and dried, leaves removed and stems reserved)
3 Tbs. Olive Oil
3 Tbs. Dijon mustard
2 oz. Ranch dressing or heavy cream
½ C. Bread crumbs
Reserved spinach stems (finely chopped)