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