Food & dining

Sunday supper and more

Chicken under a brick becomes pilaf with kale

for Food - 15sunday- Mushroom barley pilaf. (Sally Vargas for the Boston Globe)

Sally Vargas for The Boston Globe

Mushroom barley pilaf.

A whole chicken is more economical than parts, but it does take longer to cook. Shave off some roasting time by butterflying the bird and cooking it under bricks. The real bonus here is very crisp skin. In Italy the dish is pollo al mattone; British cooks also flatten chickens in a technique they call spatchcock (though they don’t cook it under a weight). You don’t need a brick, by the way, a heavy pan will do. Removing the backbone before flattening isn’t very difficult (ask a butcher to do this or tackle it with poultry shears). Then sear the bird in a skillet, skin side down, and finish it in the oven. Cook the kale in the same skillet with bacon and pine nuts to make use of all the good flavors on the bottom of the pan. Put on a pot of barley and you have a satisfying meal.

A day or two later, brown some mushrooms, add scallions, carrots, some of the roast chicken, kale, and barley. Your colorful weeknight meal should only take minutes.

SHOPPING LIST:

Advertisement

(For chicken under a brick, mushroom-barley pilaf)

1 whole chicken (4 1/2 pounds)

Get The Weekender in your inbox:
The Globe's top picks for what to see and do each weekend, in Boston and beyond.
Thank you for signing up! Sign up for more newsletters here

3 slices thick-cut bacon

2 pounds kale

10 ounces button, shiitake, or baby portobello mushrooms

Advertisement

1 bunch scallions

3 carrots

1 large clove garlic

Salt and pepper

1/4 cup olive oil

2 cups pearl barley

6 1/2 cups chicken or vegetable stock

1/3 cup pine nuts

Sally Vargas can be reached at sally.p.vargas@gmail.
Loading comments...
You're reading  1 of 5 free articles.
Get UNLIMITED access for only 99¢ per week Subscribe Now >
You're reading1 of 5 free articles.Keep scrolling to see more articles recomended for you Subscribe now
We hope you've enjoyed your 5 free articles.
Continue reading by subscribing to Globe.com for just 99¢.
 Already a member? Log in Home
Subscriber Log In

We hope you've enjoyed your 5 free articles'

Stay informed with unlimited access to Boston’s trusted news source.

  • High-quality journalism from the region’s largest newsroom
  • Convenient access across all of your devices
  • Today’s Headlines daily newsletter
  • Subscriber-only access to exclusive offers, events, contests, eBooks, and more
  • Less than 25¢ a week
Marketing image of BostonGlobe.com
Marketing image of BostonGlobe.com
Already a subscriber?
Your city. Your stories. Your Globe.
Yours FREE for two weeks.
Enjoy free unlimited access to Globe.com for the next two weeks.
Limited time only - No credit card required!
BostonGlobe.com complimentary digital access has been provided to you, without a subscription, for free starting today and ending in 14 days. After the free trial period, your free BostonGlobe.com digital access will stop immediately unless you sign up for BostonGlobe.com digital subscription. Current print and digital subscribers are not eligible for the free trial.
Thanks & Welcome to Globe.com
You now have unlimited access for the next two weeks.
BostonGlobe.com complimentary digital access has been provided to you, without a subscription, for free starting today and ending in 14 days. After the free trial period, your free BostonGlobe.com digital access will stop immediately unless you sign up for BostonGlobe.com digital subscription. Current print and digital subscribers are not eligible for the free trial.