Ingredients
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1 (4 lb) whole chickens
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1/4 teaspoon salt
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1/4 teaspoon pepper
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12 sprigs fresh herbs, such as rosemary, sage, oregano
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1 cup chicken broth
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1/2 cup diced onion
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1/2 cup diced carrot
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4 ounces sliced mushrooms
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2 cups chicken broth
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1 cup barley
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1/4 teaspoon salt
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1 tablespoon olive oil
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4 garlic cloves, peeled and sliced
Instructions
- Roast chicken: heat oven to 450°F.
- 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.
- 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.
- 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.
- Allow chicken to rest for 10 minutes. Remove skin, slice and serve with pilaf.