Grilled Chicken with Roasted Garlic Glaze

                     Grilled Chicken with Roasted Garlic Glaze 

This is from Mr. B's Bistro in New Orleans. They were the first ones to introduce grilling to the New Orleans restaurant market back in 1979.

Ingredients

1 young fryer
2 tsp kosher salt
1 tsp cayenne
1/4 white wine
1/4 cup olive oil
1/3 cup rich chicken broth or stock
2-3 sprigs fresh thyme
1 tsp cold butter

Split the chicken and remove all bones but the wing and leg bones. Season well with salt and cayenne. Rub chicken generously with wine and olive oil. Cover and refrigerate 4 hours.
Place chicken in a low temp wood smoker cover chicken with an inverted pan or foil to allow smoke to permeate the chicken. Smoke for about 30-40 minutes or until half cooked.
Transfer the chicken skin side up to a saute pan with the chicken broth. Brush the top of the chicken with the garlic glaze and place in the oven for 10-15 minutes at 400 degrees. Remove chicken and transfer it to a warm platter.
Put saute pan with broth over med-high heat and bring to a rapid oil. Add the thyme and butter and whisk until butter has melted. Pour sauce over the chicken and serve with some grilled vegetables.

Garlic Glaze

12 heads of garlic
1/4 olive oil
1 egg
1/3 olive oil
 Salt and cayenne

Cut the tops off the garlic to expose the heads. Toss the in the 1/4 cup of olive oil the place them on a roasting pan and cover with parchment paper.
Roast at 250 degrees for about 1 1/2 hours or until garlic is tender and slightly brown.
Remove the husks from the garlic and place them in a food processor along with the egg and remaining` 1/3 cup olive oil. Add the salt and cayenne and puree until smooth