Roasted Spring Chicken Stuffed with Chanterelles and Pearl Barley 焗雞油菌洋薏米釀春雞

As we expected to have a chilly rainy day today, we went to the supermarket to grab some grocery last night. I wanted to live vongole while my hubby wanted to have frozen cod and we could not compromise, so we decided to cook something we already had in the fridge: frozen French yellow spring chicken.

Ingredients: (for 2)

• Spring chicken
• Pearl barley (30g), cooked in vegetable stock until soft
• Chanterelles (5g), re-hydrated, rinsed and chopped
• Shallot, 1 clove, finely chopped
• Carrot, finely chopped, 2 tablespoons 
• Fresh thyme, 2 sprigs
• Salt and freshly ground black pepper
• Vegetable stock or water, as needed
• Extra virgin olive oil

From top left clockwise: cooked pearl barley, re-hydrated chanterelles, fresh thyme, chopped shallot, chopped carrot.

Method:

1. Preheat the oven to 180C.
2. In a hot pan, drizzle with oil. Add the shallot and saute until softened.
3. Add the chaterelles and carrots, saute until the aroma released. 
4. Add the cooked pearl barley and thyme leaves, mix well. Add stock tablespoon by tablespoon until the mushrooms are tender.
5. Add salt and pepper to season.

   

   Should add more liquid to cook the stuffing.

6. Stuff the prepared stuffing into the chicken cavity until full. Tie the chicken.
7. Rub the chicken with extra virgin olive oil, salt and pepper.

   

   Never throw away the elastic tie that comes with the chicken, keep it to tie the bird to keep in good shape after roasting.

8. Roast in the oven for 45-60 minutes until cooked through. When the chicken is already golden brown, cover with foil to prevent over-browning.
9. Serve with blanched vegetables and salads.