Chicken with Pimento Grits and Tomato Brodo – Moveable Feast

Ingredients

• 9 cups whole milk
• 1 sprig rosemary
• 3 cloves garlic, peeled and crushed
• 3 bay leaves
• 2 cups young’s farms grits, soaked overnight, drained
• 1 teaspoon salt
• 1 cup shredded cheddar
• 1/2 cup cream cheese
• 1/2 cup mayo, preferable Kewpie
• 1/4 cup small diced piquillo peppers
• 2 tablespoons chopped scallions
• 1 teaspoon jalapeño hot sauce
• 2 quarts chicken stock
• 2 cups mirepoix (carrots, onions, celery)
• 1 cup white wine
• 6 cups roasted chicken bones
• 1 quart halved plum tomatoes
• 1 onion, diced
• 3 garlic cloves, peeled
• 1 jalapeño, stemmed and seeded
• 1 bunch cilantro
• 1 cup fresh mint leaves
• Juice of 2-3 limes
• Kosher salt
• 8 small chickens, spatchcocked
• Kosher salt and freshly ground black pepper
• Extra virgin olive oil
• 1 stick (8 Tablespoons) unsalted butter
• Handful fresh thyme sprigs
• 3 garlic cloves, finely chopped