One 3 – 3 1⁄2 pound whole chicken, rinsed and patted dry
1 cup yellow onion, thinly sliced
1 cup carrots, thinly sliced
1 cup parsnips, thinly sliced
2 cloves garlic, smashed
2 tablespoons ginger, minced
6 quarts water
Herb and Aromatic Bundle
Wrap in cheesecloth and tie with string:
2 bay leaves
6 sprigs thyme
1 teaspoon black peppercorns
1 teaspoon fennel seed
1⁄4 cup barley
1⁄4 cup Israeli couscous
1⁄4 cup farro
1⁄4 cup preserved lemon, pith removed and julienned
1 tablespoon parsley, chopped
1 tablespoon tarragon, chopped
1 tablespoon green onion, thinly sliced
Prepare oven according to Mugnaini’s High Roasting Environment, 625 – 675˚F.
In a high-sided braising pan or deep braising pot, place the chicken in the center, surrounding it with the onion, carrots, parsnips and garlic. Slide into the oven, roast for 30 minutes and rotating halfway through. Add the minced ginger, water and herb bundle to the pan and slide into the oven away from the fire and cook for 1 1/2 hours, uncovered. Pull the roasting pan carefully out of the oven and remove the chicken and place into a bowl to cool. Discard the herb bundle.
Put the barley, Israeli couscous and farro into the vegetable and chicken broth then slide back into the oven and braise the grains for 35 – 40 minutes or until tender.
While the grains are cooking, pull the meat from the chicken and lightly shred.
To complete the dish, place the shredded chicken in the bottom of a deep bowl and divide the preserved lemon and herbs among the bowls. Ladle the broth with the vegetables and grains over the chicken.