Roasted Poultry, Wild Boar Bacon, and Mushroom Farro with Pan-Roasted Fennel and Carrots

Name: Roasted Poultry, Wild Boar Bacon, and Mushroom Farro with Pan-Roasted Fennel and Carrots
Yield: Makes 4 servings
Ingredients: Bones from 4 whole game hens, small chickens, or pigeons; 5 cups water; 2 medium carrots; 1 medium onion; 1 medium celery rib; 2 sprigs fresh rosemary; 2 sprigs fresh sage; 5 whole black peppercorns; 4 whole game hens, small chickens, or pigeons; 2 tablespoons kosher salt; 1 tablespoon freshly ground black pepper; Canola oil; 1/2 cup chopped wild boar or regular bacon; 1 medium shallot, minced; 2 cups farro; 1 cup sliced mushrooms; Kosher salt; Freshly ground black pepper; 1/4 cup extra-virgin olive oil; 2 tablespoons chopped fresh sage leaves; 2 whole green peppercorns; 5 ounces blackberries; 1/2 cup dried currants; 1/2 cup dry red wine; 3 tablespoons honey; 1 tablespoon red wine vinegar; 2 medium fennel bulbs, cut into wedges and cored; 3 medium carrots, cut into 1-inch pieces; 2 tablespoons olive oil; Kosher salt

July 23, 2013

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Roasted Poultry, Wild Boar Bacon, and Mushroom Farro with Pan-Roasted Fennel and CarrotsMasterChef

This is a winning-contestant recipe from Season Four of FOX's MasterChef. The recipe calls for making homemade stock—using bones from game hens, chickens, or pigeons—to cook the farro in, but if you're short on time, you can substitute purchased low-sodium chicken broth.

Recipe notes

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