Roasted Poultry, Wild Boar Bacon, And Mushroom Farro With Pan-Roasted Fennel And Carrots
Serves: 3
Brad Rosenbaum
1 January 1970
Based on User reviews:
37
Spice
43
Sweetness
44
Sourness
41
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
5 cups
Water3 medium
Carrot (cut into 1-inch pieces)1 medium
Onion2 sprigs
Rosemary (fresh)2 sprigs
Sage (fresh)1 medium
Shallot (minced)1 cup
Mushroom (sliced)1 cup
Extra-Virgin Olive Oil140 g
Blackberry1 cup
Currants (dried)1 cup
Red Wine (dry)3 tbsps
Honey1 tbsp
Red Wine Vinegar2 tbsps
Olive Oil2 tbsps
Maple Syrup1 tbsp
VinegarDirections:
1
Make the stock: In a large stockpot, combine the bones, water, carrots, onion, celery, rosemary, sage, and peppercorns and bring to a boil
2
Reduce the heat and simmer for about 3 hours, skimming occasionally
3
Strain the stock
4
Measure 3 1/2 cups of stock for cooking the farro, and reserve any leftovers for later use
5
In a large stockpot, combine the bones, water, carrots, onion, celery, rosemary, sage, and peppercorns and bring to a boil
6
Reduce the heat and simmer for about 3 hours, skimming occasionally
7
Strain the stock
8
Measure 3 1/2 cups of stock for cooking the farro, and reserve any leftovers for later use
9
Roast the poultry: Preheat the oven to 350°F
10
Cut each of the game hens, chickens, or pigeons in half then season all over with kosher salt and freshly ground black pepper
11
In a large sauté pan over moderately high heat, warm the oil
12
Working in batches, add the birds, skin side down, to the pan and sear until the skin is golden brown and caramelized
13
Transfer the birds, as done, to a roasting pan or large rimmed baking sheet and roast in the oven until an instant-read thermometer inserted into the thickest part of the thigh (do not touch the bone) registers 165°F
14
Preheat the oven to 350°F
15
Cut each of the game hens, chickens, or pigeons in half then season all over with kosher salt and freshly ground black pepper
16
In a large sauté pan over moderately high heat, warm the oil
17
Working in batches, add the birds, skin side down, to the pan and sear until the skin is golden brown and caramelized
18
Transfer the birds, as done, to a roasting pan or large rimmed baking sheet and roast in the oven until an instant-read thermometer inserted into the thickest part of the thigh (do not touch the bone) registers 165°F
19
Cook the farro: In a medium saucepan over moderate heat, cook the bacon until crispy
20
Transfer the bacon to a paper towel–lined plate and pour half the rendered bacon fat into a medium sauté pan and set aside
21
Add the shallot to the original saucepan and sauté, stirring occasionally, until translucent then add the farro and sauté, stirring occasionally, until just toasted
22
Add the reserved 3 1/2 cups of stock to the farro and bring to a simmer
23
Continue simmering until soft and tender
24
While the farro is simmering, heat the rendered bacon fat in the medium sauté pan
25
Add the mushrooms and sauté, stirring occasionally, until the liquid released by the mushrooms is evaporated, about 5 minutes
26
Season with kosher salt and freshly ground black pepper
27
Add the mushrooms and bacon to the farro and stir to combine
28
Keep warm
29
In a medium saucepan over moderate heat, cook the bacon until crispy
30
Transfer the bacon to a paper towel–lined plate and pour half the rendered bacon fat into a medium sauté pan and set aside
31
Add the shallot to the original saucepan and sauté, stirring occasionally, until translucent then add the farro and sauté, stirring occasionally, until just toasted
32
Add the reserved 3 1/2 cups of stock to the farro and bring to a simmer
33
Continue simmering until soft and tender
34
While the farro is simmering, heat the rendered bacon fat in the medium sauté pan
35
Add the mushrooms and sauté, stirring occasionally, until the liquid released by the mushrooms is evaporated, about 5 minutes
36
Season with kosher salt and freshly ground black pepper
37
Add the mushrooms and bacon to the farro and stir to combine
38
Keep warm
39
Make the sage oil: In a small saucepan over moderately low heat, bring the olive oil, sage, and peppercorns to a simmer
40
Shut off the heat and let the oil cool until it's fragrant with sage and peppercorn
41
Once cool, strain the oil
42
In a small saucepan over moderately low heat, bring the olive oil, sage, and peppercorns to a simmer
43
Shut off the heat and let the oil cool until it's fragrant with sage and peppercorn
44
Once cool, strain the oil
45
Make the berry compote: In small saucepan over moderate heat, bring the blackberries, currants, red wine, honey, and vinegar to a simmer
46
Continue simmering until the mixture is thick and jamlike, 8 to 12 minutes
47
Remove from the heat and set aside
48
In small saucepan over moderate heat, bring the blackberries, currants, red wine, honey, and vinegar to a simmer
49
Continue simmering until the mixture is thick and jamlike, 8 to 12 minutes
50
Remove from the heat and set aside
51
Roast the fennel and carrots: Preheat the oven to 450°F
52
Arrange the fennel and carrots in separate baking dishes or baking sheets
53
Drizzle each with 1 tablespoon olive oil then season with kosher salt and freshly ground black pepper
54
Roast, turning occasionally, until tender and well caramelized, about 15 minutes
55
Transfer to a large bowl, drizzle with the maple syrup and vinegar, season with kosher salt and freshly ground black pepper, if desired, and toss to combine
56
Preheat the oven to 450°F
57
Arrange the fennel and carrots in separate baking dishes or baking sheets
58
Drizzle each with 1 tablespoon olive oil then season with kosher salt and freshly ground black pepper
59
Roast, turning occasionally, until tender and well caramelized, about 15 minutes
60
Transfer to a large bowl, drizzle with the maple syrup and vinegar, season with kosher salt and freshly ground black pepper, if desired, and toss to combine
61
To plate: Divide the farro among 4 plates, then top each with vegetables and poultry
62
Garnish the plates with the berry compote and sage oil
63
Divide the farro among 4 plates, then top each with vegetables and poultry
64
Garnish the plates with the berry compote and sage oil