oatmeal risotto

2 cups steel cut oats
8 cups chicken stock
half of one onion yellow onion diced
¼ cup parmesan
1 tblsp. Butter


fig dressing

4 each cut in quarters fresh figs
A drizzle fig balsamico
2 tblsp chicken drippings
A few dozen arugula leaves


Directions:

Dry chicken and rub with some of the dried herbs, salt and pepper combine the pliable butter with remaining herbs and lemon zest and stuff under the skin roast in concection at 350 degrees until done rest the bird in th microwave warming unit for the oatmeal, soak overnight in the chicken stock.

Gently cook the chopped onion and add the oatmeal and stock and gently cook while stirring until the oatmeal is cooked and resembles rice.

When the oatmeal is tender, mix in the parmesan, chopped herbs and butter. Season and serve.
to finish, toss the figs with the chicken drippings and balsamic and use to garnish.