Chicken – Page 2 – Greenacres Foundation

Grilled Chicken and Broccolini with Herb Oil

You already have the grill fired up for chicken, steaks, or burgers…instead of heating up your kitchen to cook a side dish, why not add some veggies alongside? Our tender broccolini has slender stems that are perfect for grilling whole, no need to peel or trim.

We tested this recipe with chicken breast, but feel free to substitute your favorite cut of chicken or beef, or try our turkey wings or drumsticks for something a little different!

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Prep Time 20

Cook Time 20

Course Main Course

Ingredients

1 lb Broccolini
1 bunch Mixed herbs (we like a combination of rosemary, parsley, and thyme)
3-4 Sundried tomato halves
1/4 cup Extra Virgin Olive Oil
Salt and pepper to taste

Instructions

Wash and drain broccolini and herbs. Preheat your grill to medium-low heat.
Remove tough stems from herbs and add to the bowl of a food processor or blender with the sundried tomatoes, a pinch of salt and freshly ground black pepper. Process until ingredients are chopped fine. Taste and adjust seasoning - it should be very herby and noticeably salty.
With the motor running, slowly add the oil to the herb mixture, processing until smooth. It may take a minute or so to finely process the sundried tomatoes.
Brush chicken on both sides with half of the herb oil. Toss the broccolini with the other half of the oil, and arrange broccolini on a grill pan.
Place chicken directly on the grill grates, alongside your grill pan. Grill until broccolini is tender and crispy in places, stirring occasionally, about 20 minutes. Grill chicken breast until the internal temperature reaches 160º, about 10-15 minutes, flipping only once.

Keyword Broccolini, Chicken, Grill, Herbs

Chicken Feet Stock

Make your own liquid gold!

Inexpensive and unassuming, chicken feet are the perfect basis to make your own nourishing, mineral-rich golden broth. Chock full of gelatin, this broth is the kind that achieves a full gel when refrigerated, luxuriously smooth and delicious. Sip on its own, use in gravies and soups, or replace water when cooking grains.

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Course Ingredient

Servings 2 Quarts

Ingredients

2 lb Chicken feet 1 package of Greenacres pastured chicken feet
Optional: add your favorite ingredients for additional flavor Examples: chopped carrot, onion (keep the papery skin on for a boost of flavor and golden color), celery, garlic, ginger root, whole peppercorns, thyme, rosemary, bay leaf, etc.

Instructions

Bring 2 quarts of water to a boil in a large stock pot. Add the chicken feet and boil for 5 minutes. Drain and rinse the feet. This step removes impurities and keeps your final broth clear.
If cooking in a stock put: Add prepared feet and all remaining ingredients to your stock pot, and add enough water to cover by 2 inches. Cover and simmer over medium-low heat for 6-8 hours. Check and add a little water as needed to keep the feet submerged.
If cooking in a pressure cooker or instant pot: Add prepared feet and all remaining ingredients to your pressure cooker or instant pot, and add enough water to cover by 2 inches. Cook at high pressure for 90 minutes. Allow the pressure to naturally release.
Strain the broth. If desired, continue to boil strained broth on the stovetop to reduce and concentrate the flavor to your liking. Pour into lidded containers or jars. Once cooled, store broth in the fridge for up to 1 week, or freeze for longer storage.

Keyword Broth, Chicken, Stock