Roast Chicken & Barley Pilaf |
|
 |
Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
|
A great meal, serve with steamed broccoli. Ingredients:
1 (4 lb) whole chickens |
1/4 teaspoon salt |
1/4 teaspoon pepper |
4 garlic cloves, peeled and sliced |
12 sprigs fresh herbs, such as rosemary, sage, oregano |
1 cup chicken broth |
1 tablespoon olive oil |
1/2 cup diced onion |
1/2 cup diced carrot |
4 ounces sliced mushrooms |
2 cups chicken broth |
1 cup barley |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon nutmeg |
Directions:
1. Roast chicken: heat oven to 450°F.
2. Gently lift skin from breast and legs and season with salt and pepper: place some sliced garlic and fresh herbs under skin. Place remaining garlic and herbs in the cavity of the chicken.
3. Place chicken on a rack in a large roasting pan. Pour chicken broth into the bottom of the pan. roast for 50 to 60 minutes.
4. Make Barley Pilaf: Meanwhile, in a medium saucepan, over medium heat oil. Add onion, carrot and mushrooms and cook, stirring occasionally for 5 minutes. Add broth, barley, salt, pepper and nutmeg. Reduce heat to medium, cover and simmer for 15 minutes or until tender. Stirring occasionally. Add a few tablespoons water if mixture becomes too dry.
5. Allow chicken to rest for 10 minutes. Remove skin, slice and serve with pilaf.
|
|