Stuffed Roast Chicken

METHOD

1. Chop the onion and garlic while you gently heat up the oil in a heavy bottomed pan with lid. Add the onion and garlic to the pan and fry very gently until soft, add the barley and coat well with the onion, add a splash of white wine (if using) and let the barley absorb the flavours while the alcohol evaporates. Add the boiling stock or water and cook gently until tender (20-25min). Mix in the toasted pine nuts, raisins, lemon zest and chopped parsley.
While the barley is cooking prepare the vegetables: scrub the carrots, parsnips and sweet potatoes and chop in 2.5cms cubes, peel and quarter the onions and smash the garlic cloves with the side of a large knife. Reserve.

2. Wash the chicken cavity well and dry with kitchen towels. Fill approximately 2/3 of the empty cavity with the barley while it is still hot and put in a roasting pan with 200ml of water, stock or white wine and put in the preheated oven for 45 min. Remove from the oven, baste with the juices and add the prepared vegetables. Return to the oven and cook for another 45min until the chicken is cooked (the juices run clean when you pierce the leg joint) and the veggies are starting to caramelise.

3. Do not let the chicken sit once stuffed with the hot barley as it could promote bacterial growth. Cook it straight away and keep it in the fridge once cooked.

INFORMACIÓN

For 6 months old babies do not use pine nuts or chicken. Vegetables are ok.