Free Range Chicken with Organic Farro, Baby Summer Squash & Grilled Lemon Jus
Bored of the same old grains? Farro it up! Farro is a protein-rich whole grain that is high in iron and dietary fiber. It is a great grain to add to the mix if you’re used to eating rice, quinoa or bulgur – especially with it’s high fiber content. Top it with this delicious free range chicken, and you have a perfectly balanced dinner that’s surprisingly simple to create. Are you a practitioner? Check out our all-in-one system to grow your business.
Ingredients
Ingredients
For the chicken:
- 1 whole organic free range chicken
- 1 garlic clove
- 1 thyme sprig
- 3 tsp kosher salt
- 1 lemon sliced
For the farro:
- 1 cup farro
- 1 shallot
- 1 sprig of thyme
- 1 bay leaf
- 1 clove garlic
Baby patty pan squash:
- 2 cups of mix baby squash
- 1/2 shallot diced
- 1 garlic clove chopped
- 2 tsp Olive Oil
- 1/2 lemon
- ¼ cup mint leaves
For the grilled lemon jus:
- 2 lemons grilled
- 2 cup chicken stock
- 1 bay leaf
- 1 tsp coriander
- 1 tsp peppercorn
- 1 garlic clove
- 2 tsp unsalted butter
- Salt and pepper to taste
Instructions
Directions
- Preheat oven to 350F
- Chicken: Place Chicken in a roasting pan, with a food processor pulse/mix salt and garlic and herbs. Season chicken generously inside and out. Stuff the cavity with sliced lemons and more thyme. Tie the legs together with kitchen string.
- Roast uncovered for 1hr and 15min in the preheated oven. Minimum internal temperature 175F. let rest for 15 min before cutting.
- Jus: In a sauce pot sauté garlic and spices with butter add stock and reduce to ½, add grilled or roasted lemons and reduce for 10 more min, set aside.
- Farro: In a sauce pot cook farro (rinsed) to brand specifications with the added aromatics.
- Veggies: While roasting, quarter summer baby squash, toss with olive oil and season with salt and pepper. Set Aside.
- To serve, sauté summer squash to desire tenderness, add farro, season to taste and fold in mint to finish. Slice the chicken onto a plate on top of summer squash and farro, finish with jus and a drizzle of extra virgin olive oil.
Notes
Courtesy of STK LA