Roast Chicken with Porcini Mushroom Butter Roasted Carrots and Farro - Ends + Stems with Chef Alison
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Cooking tools:
- Oven
- Microwave
- Stove
- Baking sheet
- Parchment paper
- Paper towel
- Mixing bowl
- Chef's knife
- Cutting board
- Fork
- Pot
- Spoon
- Measuring spoon
- Measuring cup
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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