Roasted Farm Chicken Recipe

Preparation

1. 1

   Roast the Chicken

   Preheat your oven to 425°F (220°C). Rub the whole farm chicken with olive oil, salt, and black pepper. Place the chicken in a roasting pan and roast for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C). Baste the chicken with its juices halfway through cooking.

2. 2

   Cook the Farro

   While the chicken is roasting, rinse the farro under cold water. In a medium pot, combine the farro with 3 cups of chicken broth and bring to a boil. Reduce the heat to low, cover, and simmer for about 30 minutes, or until the farro is tender. Drain any excess liquid if needed.

3. 3

   Sauté the Mushrooms

   In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and shiitake mushrooms, and sauté until the mushrooms are golden brown and tender, about 5-7 minutes. Season with salt and black pepper.

4. 4

   Make the Tarragon Jus

   In a small saucepan, combine the remaining chicken broth with fresh tarragon. Bring to a simmer and cook for 10 minutes to infuse the flavors. Strain the jus before serving.

5. 5

   Serve

   Once the chicken is done, let it rest for 10 minutes before carving. Serve the roasted chicken over a bed of farro with sautéed shiitake mushrooms on the side, drizzled with tarragon jus.