The Social Macaroni and Cheese
2 ounces chopped rosemary plus 1 sprig for garnish
1 chicken (about 5 pounds) with the backbone removed (can be done by
a butcher, reserve bone to use when making stock)
Kosher salt to taste
Freshly ground black pepper to taste
1 pound macaroni
1 tablespoon vegetable oil
3 cups chicken stock (divided; see recipe)
3 cups heavy whipping cream (divided)
4 ounces fresh Montrachet goat cheese
Rosemary oil (see recipe)
Preheat oven to 425 degrees.
Rub rosemary over chicken. Season chicken with salt and pepper.
Place chicken in pan with rack in oven and roast until done, about 1
hour. Internal temperature should reach at least 170 degrees. Remove
chicken from oven and let cool in refrigerator. When chicken is
cool, remove all meat from bone and reserve for later.
To prepare macaroni: In large pot, bring 6 quarts of water to boil.
Add macaroni and cook, stirring frequently, until pasta is tender.
Strain pasta and run under cold water. Add vegetable oil and gently
mix in to prevent sticking.
To assemble: In very large saute pan, or two 12-inch saute pans,
combine cooked macaroni with reserved chicken meat, 2 cups chicken
stock, 2 cups cream, half the goat cheese, 1/2 cup rosemary oil, and
additional salt and pepper to taste.
Bring mixture to boil over high heat, then reduce to simmer and
cook, stirring frequently, until liquid begins to thicken and
flavors start to come together. This should take about 10 minutes.
Add remaining stock and cream. Taste and add a few dashes of
rosemary oil if desired. Add salt and pepper if needed. Transfer to
individual serving bowls and top with remaining goat cheese, a
sprinkle of rosemary oil, and a small sprig of fresh rosemary.
2 1/2 pounds chicken bones
3/4 pound peeled carrots, washed, diced
3/4 pound celery, washed, diced
1 pounds Spanish onions, diced
3 fresh garlic cloves, diced
1 1/2 teaspoons crushed peppercorns
Put chicken bones in large pot. Add water to pot, bringing water
level to 4 inches above bones. Bring to boil and skim off any
impurities that come to top. Add vegetables and garlic to water and
return to boil. Reduce heat to low simmer and cook 8 to 9 hours. Let
cool and strain. This may be refrigerated for 3 to 4 days, or frozen
for up to 5 months. Makes about 7 cups stock. Leftover stock can be
frozen or used immediately to make soup.
2 ounces fresh rosemary sprigs
1 cup olive oil
Salt and pepper to taste
Remove rosemary leaves from stems. Put in food processor or blender.
Add oil and blend a few minutes. Strain mixture through fine-mesh
strainer. Discard solids. Season with salt and pepper. Makes about 1
The Social, 434 S. 2nd St., Milwaukee