Name: Chicken stuffed with pearl barley, livers & walnuts
Yield: Serves 6
Ingredients: neck and heart of chicken; a little lemon juice; a splash of sunflower oil; 1 dessertspoon plain flour; ½ teaspoon flaked sea salt; a few stalks of parsley; 45 g pearl barley; 1 bay leaf; 600 ml water; ½ small brown onion, halved, skin left on; 1 teaspoon flaked sea salt; black pepper; 1 garlic clove; 1.5 kg boned chicken (with giblets); 85 g butter; 5 tablespoons finely chopped curly-leaf parsley; 1 medium onion, finely chopped; 1 carrot, scrubbed and quartered; 40 g walnuts, roughly chopped; 150 g chicken livers, plus those from the giblet bag, trimmed; zest of 1 unwaxed lemon

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Good Table

By Valentine Warner

Published 2013

About

Every now and then I am overcome with an urge to de-bone a fowl. It is a fun sort of surgery, but were I to write instructions for how to do it in my long-winded way, it would take up far too much space. Get your friendly straw-hatted butcher to do it for you instead. Anyway, more enjoyment is to be had later in the carving at the table, with no bones to negotiate. When choosing your walnuts for this stuffing, (a) don’t use the ones that have been knocking around in your storecupboard for a