2 cups parsley

1 cup lemon zest

½ cup garlic

1 whole chicken

2 cups farro

8 cups salted boiling H2O

2 cups lentils

10 cups chicken stock or water

1 shallot

2 tbsp dijon mustard

1 cup rice wine vinegar

1 ½ cup extra virgin olive oil or til emulsion

salt pepper to taste