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The Boston Globe

Food & dining

Seasonal Recipe

Recipe for roast chicken with farro-mushroom stuffing

Karoline Boehm Goodnick for The Boston Globe

Serves 4

Warming and earthy with a meaty texture, this farro stuffing mixed with shiitakes fills the cavity of a roast bird. Thyme and marjoram impart the flesh with a herbaceous flavor. Farro, also called emmer, is a form of ancient wheat with a nutty texture.

½cup semi-pearled farro
Salt and pepper, to taste
cups water
4tablespoons olive oil
1medium onion, chopped
4ounces shiitake mushrooms, stemmed and coarsely chopped
1cup spinach
2cloves garlic, chopped
1tablespoon thyme
1tablespoon marjoram
1whole chicken (about 4 pounds), giblets removed

1. In a saucepan combine the farro, a large pinch of salt, and the water. Bring to a boil, lower the heat, cover the pan, and simmer for 30 minutes or until the farro is tender.

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2. In a skillet over medium-high heat, heat 1 tablespoon of the olive oil. Add the onion and cook, stirring often, for 5 minutes. Add the mushrooms and cook, stirring occasionally, for 3 minutes more. Add the spinach, garlic, thyme, marjoram, salt, pepper, and the farro mixture.

3. Set the oven at 400 degrees.

4. Rub the remaining 3 tablespoons of the olive oil all over the chicken and inside the cavity. Season the skin and cavity liberally with salt and pepper. Use a large metal spoon to fill the cavity of the chicken with the stuffing.

5. Roast for 1 hour or until a meat thermometer inserted into the thickest part of the thigh registers 175 degrees and the center of the stuffing is 160 degrees. Let the chicken rest for 10 minutes before carving and serving with the farro stuffing.

Molly Kravitz

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