Farro with Chicken Broth, Fennel and Chèvre

Farro with Chicken Broth, Fennel and Chèvre

How would you rate this recipe?
Would you make this recipe again?
What skill level is this recipe?

Ingredients

  • Bones and skin from 1 roasted chicken
  • 1 onion, chopped
  • 3 cloves garlic
  • 2 carrots, chopped
  • 6 peppercorns
  • 1 bulb fennel, sliced
  • 3 tablespoons olive oil, divided
  • Salt and pepper, to taste
  • 1/2 cup chopped shallots
  • 1 1/2 cups emmer farro
  • 1/4 cup dry white wine
  • 4 ounces chèvre cheese
  • 3 green onions, thinly sliced

Directions

Pick any meat from bones and set aside. Place bones and skin, onions, garlic, carrots and peppercorns in a stock pot and cover with 6 cups water. Bring to a boil. Reduce heat and simmer, skimming foam occasionally, for 1 hour. Strain stock through a fine-mesh strainer and reserve 3 cups hot stock for the risotto. Reserve remaining stock for another use.

Preheat oven to 425° F.

Toss fennel with 1 tablespoon oil, salt and pepper. Roast on a baking sheet until tender and golden, 20 to 30 minutes. Stir every 10 minutes to prevent sticking. Set aside.

Heat remaining 2 tablespoons oil in a large saucepan over medium heat. Add shallots and cook until soft, about 5 minutes. Stir in farro and cook for 1 minute, to coat grains with oil. Add wine and cook, stirring until it is absorbed, about 2 minutes.

Add stock, 1/2 cup at a time, and cook, stirring, until absorbed. Season with salt and pepper. Continue adding stock, 1/2 cup at a time, until farro is al dente, 25 to 30 minutes total. Stir in chèvre, roasted fennel and reserved chicken meat; taste for seasoning. Sprinkle with green onions before serving.

Special notes:

You can use 3 cups store-bought chicken stock instead of making homemade stock.