A Springtime Feast

1. Preheat oven to 350 degrees F.
2. In a large roasting pan, toss carrots and celery along with the chicken giblets.
3. In a small glass bowl, combine rosemary, olive oil, orange juice, garlic, oregano, salt & pepper. Whisk together and rub all over the chicken, under the skin and inside the cavity.
4. Sprinkle with more salt and pepper. Pour about 2 cups of water into the roasting pan and place in the oven.
5. Bake until the chicken is golden and juices run clear, approximately 40 minutes.

Apple & Feta Risotto:

1. In a small saucepan bring chicken broth to a simmer.
2. In a cast iron pan, melt butter down. Saute onion until it turns clear.
3. Add cracked black pepper, garlic, and parsley. Toss. Add the apple and tomato.
4. Add acini de pepe. Slowly add the white wine and stir until the acini absorbs it.
5. Slowly ladle the chicken broth into the pan. Stir in between until the broth is absorbed.
6. Once the acini has absorbed all the broth and the texture turned slightly creamy, remove from heat.
7. Transfer to a serving dish and add crumbled feta. Give one final toss and serve.