This is a delicious version of roast chicken perfect when asparagus is in season or substitute other vegetables. The farro provides a substantial stuffing.
Preparation time 15 mins plus cooking
1 good quality whole chicken
1 cup farro
2 tablespoons sultanas or currants soaked in boiling water or hot brandy or sherry for a few minutes then drained (we suggest the sulphur free Tabletop range from Wiffens)
1 handful good quality feta marinated in oil (or substitute regular feta and add 2 tbspns olive oil)
2 spring onions, finely chopped
1 tspn orange zest
handful of chopped parsley, mint and coriander
1 tbspn butter
Salt and Pepper
2 bunches asparagus
1 bunch dutch carrots (washed and heads removed)
4 zucchinis halved lengthways
Preheat oven to 200C.
Wash and dry bird thoroughly. Rub the butter under the skin over the breast of the chicken and season whole bird liberally with salt.
Bring farro to the boil with approx 1 L of water and simmer for 4 minutes (farro will keep cooking while in the chicken). Drain farro and place in bowl. Add spring onions, zest, sultanas, feta and 2 tbpsns olive oil. Mix add herbs and season to taste. This is your stuffing.
Place stuffing inside the bird and place in a decent size dish in the oven, you will be adding your vegetables to the same dish. Roast bird for 30 minutes then add carrots and zucchini to the dish. Roast for another 30 mins or until cooked the leg should come away from the bird easily when its cooked. Remove bird from oven cover with foil and rest for 10 minutes. While chicken is resting add asparagus to pan and cook until tender.
Serve chicken with roast vegetables for a fine feast!