Brick Chicken Half, Chanterelle Wild Rice Pilaf, Braised Kale

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Half chicken, wild rice pilaf, braised kale, apple chicken demiglaze.

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Thaw in running cold water or in the refrigerator overnight.  Open immediately after thawing, refrigerate and use within 48 hours.

Chicken - Pre-heat oven to 400F convect.  Pat chicken dry with a paper towel.  Heat an oven-safe skillet on medium.  Add oil or butter and then the chicken.  Fry until each side is just golden brown.  Flip onto the 4th side and move skillet and chicken to oven.  Roast until internal temperature reaches 155F.  Remove from oven and tent with foil while resting for 10-15min.  To serve, slice crosswise.

Rice Pilaf - After removing chicken from skillet and without rinsing, add pilaf to skillet with a TBS or 2 of water.  Cook, stirring often, until water is absorbed and pilaf is warmed through (3-5 min).  Can also be heated in the microwave.

Kale - Heat in the same skillet on medium-high (about 5 min) or in the microwave.

Demiglaze best served hot and spooned over chicken slices.

Chicken - Organic chicken half, brine (wild mushroom broth (wild mushrooms, onion, garlic, celery, herbs, salt), apple cider, maple syrup, salt, pepper, herbs. Wild rice pilaf - Wild rice, mushroom and vegtable stock (wild mushrooms, carrot, onion, celery, herbs, salt), chanterelle mushrooms, celery root, olive oil, herbs, salt, pepper.  Kale - Kale, red wine vinegar, nutritional yeast, onion, garlic, tomato paste, olive oil, spices, salt and pepper.  Demiglaze - chicken stock (organic chicken bones, carrot, onion, celery, leek, celery root, herbs, salt), apple cider, organic chicken lard, xanthan gum.