Roast Chicken with Porcini Mushroom Butter Roasted Carrots and Farro
Why we love it:
- 4 Tablespoons Unsalted Butter
- 5 ounces Porcini Mushrooms (dried), chopped
- 1 teaspoon Cider Vinegar
- 1⁄2 bunch Fresh Parsley - minced
- 1 teaspoon Dried Oregano
- 11⁄2 teaspoons Kosher Salt. - divided
- 1 whole Chicken - cut in quarters (the butcher will do it, or buy 4 large leg/thigh combo)
- 2 teaspoons Extra Virgin Olive Oil (extra virgin), divided
- 1 cup Farro (semi-pearled)
- 1 cup Chicken Stock
- 1 cup Water
- 1 bunch Baby Carrots or 4 regular carrots
- 1⁄4 teaspoon Honey (optional)
Preheat the oven to 450 degrees. Soften the 4 Tablespoons of butter on the counter overnight or in the preheating oven until its smooth and able to be mashed easily with a fork, but ideally not melted. Meanwhile, microwave (or otherwise bring it close to a boil) the teaspoon of cider vinegar for 45 seconds.
Coarsely chop up the dried mushrooms with a knife and place them in a tiny bowl. Pour the hot vinegar over the dried mushrooms and press them under with a fork. Let rest for 5 minutes.
Place farro, 1 cup stock, 1 cup water and a scant ½ teaspoon salt in a small pot. Stir. Bring to a boil. When it’s boiling stir and turn to medium low and place a cover on the pan and simmer for about 20 minutes, lift the lid to stir once or twice during this time.
When the mushrooms have soaked for at least 5 minutes, lift them out of the liquid and chop finely. Mince half a bunch of parsley. Stir into the soft butter and add about half of the total chopped parsley. FInally, stir in the hot vinegar mixture.
Place the chicken pieces on a baking sheet and if they’re wet, pat them dry with a paper towel. Evenly sprinkle all sides with 1 teaspoon of salt and arrange them across the baking sheet so they don’t touch with the skin-side up. Reserve 1 teaspoon of the butter, then use the rest to rub evenly across the skin of all of the chicken.
Place in the oven on the top rack and roast for 20 minutes.
Wash the carrots well. Trim a little sliver off of the tops as needed. Cut carrots into 3-4 inch long pieces on a very dramatic angle so the pieces are thin and long with sharp points. Toss carrots on a lined baking sheet with 1/2 teaspoon of olive oil, a pinch of salt. Spread evenly on the pan and roast for about 8 minutes total. When they’re done, drizzle with honey (if using) and another pinch of salt.
When the farro is done, the liquid will have evaporated and the grains will be soft throughout - though they remain dense and chewy. Remove the lid and stir in 1 teaspoon of olive oil and if needed, another pinch of salt.
After 20 minutes, check the chicken - perhaps flip the pieces over or rotate them if some spots look darker than others. Roast for another 5-6 minutes until deeply browned and cooked through. If unsure, check the leg or thigh, near the bone, to see if the juices are mostly clear and if the meat is opaque and mostly white.