Nectarine, Orzo, and Chicken Neck Salad

The intense, savory flavor of chicken neck meat contrasts perfectly with fresh juicy nectarines and lemon vinaigrette in this light and refreshing salad. Raw red onion adds a crunchy element of heat, while rich and creamy feta ties it all together. • serves 4

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• 1 pound chicken necks or backs
• ¾ cup vegetable stock
• ½ lemon, cut into 3 slices
• 2 garlic cloves, thinly sliced
• 1 sprig fresh dill
• 2 bay leaves
• 1 pound orzo pasta
• 2 ounces feta stored in brine, drained
• 2 nectarines, cut into 16 wedges
• ½ large red onion, diced
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon extra virgin olive oil
• 1 heaping tablespoon minced fresh dill
• ½ teaspoon freshly cracked black pepper
• Kosher salt to taste
• 1 tablespoon fresh mint leaves, for garnish (optional)

Place the chicken, stock, lemon, garlic, dill, and bay leaves in a small pot and bring to a boil over medium heat. Reduce the heat to low, cover, and simmer until the meat is tender and falls off the bone easily when scraped with a fork, about 1 hour 30 minutes. Let cool slightly. Pick up a piece of chicken and pinch out the meat from between each vertebra with your thumb and forefinger, letting the meat fall back into the pot. Discard the bones. Fish out the bay leaves and lemon rinds from the pot and discard.

Prepare the orzo according to the package directions until al dente. Drain, rinse with cool water to prevent overcooking, and drain again.

In a large bowl, toss the orzo with the chicken mixture, feta, nectarines, onion, lemon juice, olive oil, dill, and black pepper until combined. Taste and add salt and mint leaves as desired. Serve immediately at room temperature or cover and refrigerate for up to 2 hours before serving.