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Epicurious
Bon Appétit

Skillet-Roasted Chicken with Farro and Herb Pistou

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(5)

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Photo by Dominique Lanford

"Talk to most chefs and they'll say they'd want a perfectly roasted chicken for their last meal," says Sean Brock. For his definitive version, Brock starts with superflavorful heritage-breed chickens, but the key to the dish is prepoaching the bird in an immersion circulator. Because most home cooks don't have access to this equipment, we adapted the recipe to work in a home kitchen.

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