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Place the chicken in a baking dish. Mix the butter, garlic, rosemary, salt, and pepper, then rub all over the chicken. Pour the broth into the bottom of the pan and add the onion. Bake at 375 for 90 minutes, or until fully cooked. Pour off the drippings for gravy and cover the chicken with foil to keep warm.
Weigh the eggs, then add equal weights of flour and milk. Add the salt and whisk until smooth. Refrigerate for 1 hour. Add 1 tbs avocado oil to each muffin cup and heat at 425 for 5 minutes. Pour the batter into the hot oil and bake for 15 minutes, or until puffed and golden.
Boil the potatoes for 20 minutes, or until fork tender, then drain. Gently toss with the cornstarch and seasonings to rough up the outsides. Add enough avocado oil to coat the bottom of a baking dish and heat at 425 for 5 minutes. Carefully add the potatoes and roast for 1 hour, tossing every 15 minutes, until crispy and golden.
Melt the butter in a skillet over medium heat and whisk in the flour to form a paste. Slowly whisk in the half and half and cook until thickened. Lower the heat and mix in ¾ of the cheese, salt, and pepper until melted. Pour over the cauliflower in a baking dish and top with the remaining cheese. Bake at 350 for 20 minutes, then broil for 2 minutes until golden.