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Chefs on the Farm
by Shannon Borg & Lora Lea Misterly
At the farm we use frozen huckleberries from our summer foraging and fresh apple cider for this dish.
Makes 4 Servings



    • 2 cups huckleberries
    • 1/4 cup diced shallots
    • 2 cups apple cider
    • 4 cups chicken stock
    • Kosher salt
    • Freshly ground black pepper
    • 1 whole chicken, backbone removed and flattened
    • 4 tablespoons chicken fat, lard, or oil


Preheat the oven to 400° F.

To prepare the glaze, puree the huckleberries in a blender and reserve. In a saucepan over medium heat, combine the reserved huckleberries, shallots, apple cider, and chicken stock. Reduce to about 2 cups. Strain, season with salt and pepper, and reserve glaze.

Rub the chicken with salt, pepper, and fat. Heat in a heavy cast-iron skillet on the stovetop, over high heat for about 3 minutes. Put the chicken in the pan, breast-side down. Place the skillet in the oven and cook for about 20 minutes. Turn the chicken breast-side up and glaze with a bit of the reserved glaze. Cook for another 10 minutes and glaze again. Continue this process until the chicken is done, about 20 minutes more or until the internal temperature reaches 165° F.

Let the chicken rest for 10 minutes before carving. Serve with the glaze pooled over.

Variations: Try grape juice, blackberry juice, pear nectar, or quince nectar in place of the huckleberry cider.


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