Blueberry sauce may be stored in an airtight container in refrigerator up to 3 days.
Place the rosemary sprigs in a large cast-iron skillet, then place the chicken, skin-side up, over the herbs.Place skillet on grates over direct heat, close grill, and cook for 10 minutes.
Open the grill, move the skillet to indirect heat, rotating the pan to ensure the chicken breast is closest to the direct heat.Grill, covered, and continue roasting until chicken's juices run clear when skin is pierced with a knife and the skin is crispy [a thermometer registers 160°F], about 30-35 minutes..Remove from heat and let chicken rest for at least 10 minutes (or up to 30).
While the chicken rests, grill the bread (if desired) over direct heat until lightly charred, about 90 seconds on both sides.Carve and serve the chicken (discarding rosemary sprigs) over toasted bread or rice, with the pan drippings spooned over the meat.. Save.are uncomplicated fruit: Sweet, soft, and a little tart, they're an invitation to summer, both a fruit and an experience.
Diana Henry, author of forthcoming cookbook.
How to Eat a Peach.Reduce oven temperature to 325°F..
Prepare the filling:.Beat cream cheese with a stand mixer fitted with a paddle attachment on medium speed until smooth, about 2 minutes.
Add eggs, 1 at a time, beating until each is combined.Add brown sugar, eggnog, flour, vanilla, salt, and nutmeg, beating until just combined, about 2 minutes, stopping to scrape down sides of bowl as needed.