Chicken stuffed with pearl barley, livers & walnuts

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