Ingredients
Units
Scale
- 1 fresh whole chicken - 5-6 lbs.
- 2 sticks carrots - chopped
- 2 stalks celery - chopped
- 2 tablespoons fresh chopped Rosemary
- 3 tablespoons olive oil
- Juice of 1/2 orange
- 2 cloves garlic
- 1 teaspoon dried oregano
- S&P to taste
- 2 cups water
Apple & Feta Risotto:
- 2 cups low sodium chicken broth
- 2 tablespoons butter
- 1/2 onion - chopped
- 1/2 teaspoon black pepper
- 2 cloves garlic
- 2 tablespoons parsley - chopped
- 1 apple - peeled, cored and chopped
- 1 small vine ripe tomato - chopped
- 2 cups acini de pepe
- 1/4 cup white wine
- Feta cheese
Instructions
- Preheat oven to 350 degrees F.
- In a large roasting pan, toss carrots and celery along with the chicken giblets.
- 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.
- Sprinkle with more salt and pepper. Pour about 2 cups of water into the roasting pan and place in the oven.
- Bake until the chicken is golden and juices run clear, approximately 40 minutes.
Apple & Feta Risotto:
- In a small saucepan bring chicken broth to a simmer.
- In a cast iron pan, melt butter down. Saute onion until it turns clear.
- Add cracked black pepper, garlic, and parsley. Toss. Add the apple and tomato.
- Add acini de pepe. Slowly add the white wine and stir until the acini absorbs it.
- Slowly ladle the chicken broth into the pan. Stir in between until the broth is absorbed.
- Once the acini has absorbed all the broth and the texture turned slightly creamy, remove from heat.
- Transfer to a serving dish and add crumbled feta. Give one final toss and serve.
Notes
Check chicken periodically to make sure the broth has not evaporated. If necessary, add another 1-2 cups of water.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
