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Ingredients
- 2 1/2 to 3 pound whole chicken, cut up
- 1 medium carrot, sliced
- 1 medium stalk celery, sliced
- 1 bay leaf
- 1/2 cup uncooked barley
- 4 cups water
- 2 teaspoons salt
- 2 teaspoons chicken bouillon
- 1/4 teaspoon pepper
- 1 1/2 cups sliced leeks (with tops)
Details
Servings 7
Preparation
Step 1
Heat all ingredients except leeks to boiling in dutch oven; reduce heat. Cover and simmer 30 minutes.
Step 2
Add leeks. Heat to boiling; reduce heat. Cover and simmer until thickest pieces of chicken are done, about 15 minutes.
Step 3
Remove chicken from broth; cool chicken slightly. Remove chicken from bones and skin; cut chicken into 1 inch pieces.
Step 4
Skim fat from broth and remove bay leaf. Add chicken to broth and heat until hot, about 5 minutes.
Cut leeks in half down the length then slice, soak in water to get out dirt than scoop out.
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