Poached Farm Egg with smoked chicken broth and Anson Mills Grits

Poached Farm Egg with smoked chicken broth and Anson mills grits

Serves 4

For the Grits

2 cups Whole Milk

2 cups Water

1 cup stone ground grits

2 teaspoons kosher salt

In a heavy bottom sauce pot, over medium high heat, bring milk and water to a simmer. Whisk in grits and reduce heat to low. Occasionally stir the grits and cook for 1-2 hours until tender. Season with salt. Reserve.

Chicken Stock

2 each Chicken Cages Thawed

2 # Chicken Feet

1.5 gallons of water

2 ea Jumbo Carrots Peeled and end trimmed

4 ea onions peeled and Cut in half

1 Bunch Fresh Thyme

10 ea Black Peppercorns

6# smoked chicken wings

Roast Chicken Cages and Feet in a 400 degree oven for 20 minutes. Place the roasted cages and feet in a large stock pot and fill with water to cover bones by 1-2 inches bring to simmer, add Carrots, Onions, Thyme, and Peppercorns and allow to simmer for 4 hours add smoked chicken wings simmer for one hour, strain and cool.

For the poached eggs

4 eggs

Heat 2 to 3 inches of water in large saucepan or deep skillet to boiling. ADJUST HEAT to keep liquid simmering gently. Break eggs, 1 at a time, into custard cup. Holding dish close to surface, slip egg into water.

Cook eggs until whites are completely set and yolks begin to thicken but are not hard, 3 to 5 minutes. Do not stir. Lift eggs from water with slotted spoon; drain well.

Bring 2 cups of the smoked chicken broth to a simmer, add shaved garlic, butter and lemon juice to taste.

Spoon ¼ cup of grits to each bowl, place poached egg on top, cover with ½ cup of seasoned broth.

Cassidee Dabney, Executive Chef of the Barn