Roast Chicken with Porcini Mushroom Butter Roasted Carrots and Farro - Ends + Stems with Chef Alison

Name: Roast Chicken with Porcini Mushroom Butter Roasted Carrots and Farro - Ends + Stems with Chef Alison
Ingredients: 4 Tablespoons Unsalted Butter; 5 ounces Porcini Mushrooms (dried), chopped; 1 teaspoon Cider Vinegar; 1 ⁄ 2 bunch Fresh Parsley - minced; 1 teaspoon Dried Oregano; 1 1 ⁄ 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)

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Ingredients

4 Tablespoons Unsalted Butter
5 ounces Porcini Mushrooms (dried), chopped
1 teaspoon Cider Vinegar
1 ⁄ 2 bunch Fresh Parsley - minced
1 teaspoon Dried Oregano
1 1 ⁄ 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)