Lemon Thyme Infused Vodka Vegetable Broth Bowl with Farro and Pan Seared Cornish Hen

2 Cornish hens

2 Tbsp olive oil

1 cup farro

2 medium sized celery roots

4 carrots

1 small package baby bella mushrooms

2 bunches baby bok choy

2 radishes

1 stalk green onion

1 quart chicken stock + 1 cups water

2 ounces vodka

5 sprigs fresh thyme

1 lemon

2 tbsp tamari

Salt and pepper to taste

1. Pre heat oven to 425 degrees. Get a large pot of water with about 2 quarts of water boiling on high heat.

2. Pat Cornish hens dry, cut out back bone and discard. Sprinkle both sides evenly with salt and fresh cracked black pepper. Set aside.

3. Peel and cut celery root into ¼ inch cubes. Cut carrots into ¼ inch slices. Trim mushroom stems and slice in half. Cut baby bok choy in half, set aside.

4. Boil 1 cup of farro in 2 quarts of water for about 12 minutes or until tender, remove from heat, strain and spray with cold water to cool and stop the cooking process.

5. Add chicken stock + 1 cup of water to large pot on medium/high heat.

6. Add 2 tablespoons of olive oil to cast iron skillet or heavy duty pan and turn to medium heat. Once olive oil is hot (About 3-4 minutes) place split Cornish hens in skillet skin side down. Sear for 4 minutes or until golden brown. Turn hens over and cook for another 4 minutes. Remove and set aside.

7. Add celery root, mushrooms and carrots and bok choy to skillet maintaining the same medium heat and cook for about 5 minutes. At this point place the Cornish hens back into the skillet on top of vegetables skin side up and bake at 425 degrees for about 10 minutes.

8. Remove Cornish hens from skillet and set aside, add the mushrooms, carrots and celery root and bok choy to the chicken stock and place skillet back over medium heat.

9. Deglaze the skillet with lemon thyme infused vodka (10 sprigs of thyme, 1 lemon cut into wedges, 3 cups vodka, add all ingredients to Mason jar and let sit for minimum 4 days and up to 3 weeks) or for a quick infusion, place 5 sprigs of thyme and 1 lemon halved directly into the skillet, pour vodka over thyme and lemons and press down lemons to release juice. Add 2 tablespoons of tamari and 1 ladle full of cooking chicken stock to skillet, let simmer for 5 minutes.

10. Remove thyme and lemons from skillet and add deglazed skillet sauce to the stock with the vegetables.

11. Turn off the heat on the large stock pot and add Cornish hens so that they are submerged in the liquid for at least 3 minutes.

12. Add 2 ladles full of stock and vegetables to a large soup bowl, add ½ cup of cooked farro, place pan seared, broth dipped Cornish hen into bowl. Garnish with fresh thinly sliced radish and chopped green onions. Serve while still hot.

Daniel Imburgia

• The Cook of the Week Challenge contestants' recipes are published exactly as submitted to the judges for evaluation.