Cider Glazed Springer Mountain Chicken

Recipe of the week: Cider Glazed Springer Mountain Chicken

Carolina Gold Rice Risotto with Roasted Butternut Squash, Pecans
Apple Cider Jus

Apple Cider Jus

2 cups apple cider
4 oz veal jus
2 oz butter

Reduce cider to 4 oz. Add veal jus and then whisk in whole butter. Keep warm

Glaze

2 c apple cider
1 c apple cider vinegar
1 c sorghum

Reduce cider and cider vinegar to 4 oz. Add sorghum.

Butternut Squash and Apples

1 butternut squash
2 granny smith apples
½ yellow onion, small diced

Cut butternut squash in half leaving the neck and the bottom. Cut the bottom in half and scrape out the seeds. Rub the flesh with olive oil and season with a little salt and pepper. Roast flesh side down in a 375 degree oven for about 1 hour or until the squash becomes soft. Set aside to cool. Puree in blender with 4-6 oz of water or apple cider until smooth.

Cut the skin off the neck of the squash and dice in ½ inch cubes. Toss with olive oil, salt and pepper and roast until tender. Set aside.

Peel apples and dice in ¼ inch cubes. Sauté onion in 1 T olive oil for 2 minutes. Add apples and sauté for 3-5 more minutes, until they start to caramelize. Add to roasted butternut squash and mix to combine.


Carolina Gold Rice Risotto

1 Tbl olive oil
1 cup Carolina gold rice grits
3-4 cups chicken stock
1 onion, small diced
4 oz white wine
salt and pepper to taste

In a heavy bottomed pot heat olive oil. Sweat onion for 5-6 minutes. Add rice and cook for 1-2 minutes. Add white wine and 1 cup of chicken stock. Reduce heat to low and stir with a wooden spoon until most of the stock has been absorbed. Continue adding stock in batches until the rice is cooked and creamy.

Add about 2-3 T of butternut squash puree, fold in ½ cup toasted chopped pecan, butternut squash and apple mixture and 1 T butter.