I’m trying my best to coax spring time out of hiding! This meal will fill you but will not give you the proverbial lead brick in your tummy.
Light & little Chicken
Yields 4 game hen, 8 halves
4 Cornish game hen
1 cup honey
3 lemons, juiced and zested
salt & pepper
2 cups pearl farro
5 cups vegetable broth or stock
1 head radicchio, quartered
6-8 radishes, sliced thin
1 bunch scallions, trim ends
4 cups balsamic vinegar
Heat oven to 350 degrees F. Either truss or split game hen in half, place in a lightly greased roasting pan. In a bowl, mix honey with half of the lemon juice and zest. Season with salt & pepper, taste. Adjust seasoning or add more lemon. Take honey mixture and pour over hens, slather those little yummies! Sprinkle a little salt and pepper over everything. Make sure you’re seasoning like a chef, you’ve seen them on TV, there’s like a foot of distance between their seasoning hand and what they’re seasoning. There’s a reason for it! Do it then pop those chickies in the oven for 25-30 minutes, uncovered.
Meanwhile, on your stovetop, you’re going to cook the farro just like rice. Place all farro in cooking pot, drizzle lightly with o/o, mix, pour in broth, turn flame on to medium-low, bring to a simmer. Lower heat and allow to cook thru. In a separate pot, over low heat start reducing balsamic vinegar to a yummy syrup. Four cups will reduce to 1 cup.
Grillin’ time! If your grill is not available or non existent just pan sear. Lightly spray the radicchio and scallions with pan coating, season lightly with salt & pepper. Toss on the grill and get some nice grill marks on there. You don’t want to wilt the radicchio, a little soft but good grill marks. The scallions will wilt while charring, doesn’t matter. Just don’t burn the food beyond flavor!
Rough chop scallions and shred radicchio. Toss with cooked farro and sliced radishes, taste, season with salt, pepper, and drizzle over top with balsamic reduction. Serve with hen halves over top or family style.