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

Image may contain Food Meal Plant Produce and Dish

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

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Vodka Gochujang Pasta

This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.

Okonomiyaki Tater Tots

Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.