Roasted Chicken and Barley Risotto Recipe

By recepti

Total Time:
2 hr 35 min
Prep:20 min|Inactive Prep:10 min|Cook:2 hr 5 min
Level:Easy
Yield:4 to 6 servings

Ingredients

• Chicken:
• 1 whole organic chicken
• 6 cloves garlic, peeled
• 1 lemon, halved
• 1 yellow onion, quartered
• 4 sprigs fresh parsley
• 1 sprig fresh oregano
• 1 sprig fresh rosemary
• 1 sprig fresh thyme
• 2 tablespoons unsalted butter
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon smoked paprika
• 1/2 tablespoon sea salt
• Freshly cracked black pepper
• Barley Risotto:
• 2 tablespoons extra-virgin olive oil
• 3 shallots, minced
• 2 cloves garlic, minced
• 1 jalapeno, minced
• 1 teaspoon smoked paprika
• 1/2 cup robust red wine
• 2 cups San Marzano tomatoes, hand crushed
• 1 cup organic chicken stock
• 1/4 cup fresh parsley leaves, minced
• 1/4 teaspoon dried thyme
• 1 bay leaf
• 1 cup pearl barley
• Sea salt
• 1/4 teaspoon sea salt, plus more for the barley water
• 3/4 cup smoked Gouda cheese, finely grated
• 1/2 cup dried currants or raisins
• 1/2 teaspoon raw sugar
• Freshly cracked black pepper
• DIRECTIONS

Preparation

Step 1

To make the chicken: Preheat the oven to 425 degrees F. Remove the gizzards and place the chicken in a roasting pan. Stuff the cavity with the garlic, lemons, onions, parsley, oregano, rosemary and thyme. Slide your hands under the skin to separate it from the meat. Insert pats of butter underneath to make the skin crispy. Top with the olive oil, paprika, salt and some cracked pepper and massage into the skin. Roast until the juices run clear when pierced between the thigh and breast, for 45 minutes to 1 hour and 15 minutes (depending on the size of the bird). Tent with foil and let rest for 10 minutes. Shred the meat and reserve.

To make the barley risotto: In a large pot, heat the olive oil on medium heat. Add the shallots, garlic, jalapeno and paprika and saute