STK LA Introduces Chicken 

From LA to NYC, who doesn’t love STK. It’s a classic you know will be the perfect fit for any occasion. STK has just introduced a delicious new Chicken dish to their menu called Mary’s Free Range Chicken with Organic Farro, Baby Summer Squash and Grilled Lemon Jus. 

Just in case your not in the mood for going out, we were able to snag the recipe for this fresh summer dish. I love trying new recipes and this is a combination of everything my family needs on a daily basis.


Mary’s Free Range ChickenOrganic Farro/ Baby Summer Squash/ Grilled Lemon Jus

 

For the chicken:

1 ea whole organic free range chicken

1 ea garlic clove

1 ea thyme sprig

3 tsp kosher salt

1 ea lemon (sliced)

 

For the farro:

1 c farro

1 ea shallot

1 sprig thyme

1 bay leaf

1 ea clove garlic

 

Baby patty pan squash:

2 c of mix baby squash

1/2 ways shallot (diced)

1 ea garlic clove (chopped)

2 tsp Olive Oil

1/2 ea lemon

¼ c mint leaves

 

For the grilled lemon jus:

2 ea lemon (grilled)

2 c chicken stock

1 ea bay leaf

1 tsp coriander

1 tsp peppercorn

1 ea garlic clove

2 tsp unsalted butter

Salt and pepper to taste

 

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.

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