Main Ingredients:
- Whole chicken (obvs)
- Pearl barley (natch)
- Dried apricots
- Onion and garlic
My former housemates will tell you I'm no stranger to a roast chicken, but I don't usually bother with stuffing since it makes the whole thing take even longer and I'm not a fan of the slightly slimy sage and onion variety.
This recipe appealed as Hugh claimed that the barley, gently simmered with the onions, garlic, cumin and carraway in chicken stock would turn into a lovely risotto which would mean no need for potatoes, and which would seem all the more special once I stirred in chopped dried apricots, walnuts, parsley and lemon.
Unfortunately as Josh (...and Chris and Rowena and Andy) will tell you, I am also no stranger to kitchen clumsiness, and I managed to utterly ruin the first batch of stuffing by grinding pepper a little too enthusiastically and accidentally emptying a whole tub of peppercorns into the lovely mixture. Once that was binned I could move onto attempt two - which may have been a little less carefully prepared but still had a really good mix of flavours - sweet apricots, warming spices and sharp lemon.
As promised, the mixture (once stuffed) absorbed chickeny juices and swelled up into an arancini/porridge consistency which prompted even the most traditional eater at the table to go back for 'more of that cereal stuff'.
Overall a lighter, summerier stuffing than usual which will make a good packed lunch with the last of the chicken this week. Cost: only £2.30 a head, including three vegetables and a free-range chicken.
Tastiness: 3/5
Easiness: 2/5
Value for Money: 3/5
Feelgood Factor: 4/5
Overall Rating: 3/5
Best for...Making a chicken go a long way without feeling cheated
Taken from...Hugh Fearnley-Whittingstall - River Cottage Every Day
Chris says...Nothing (away on business)
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