Yield: 7 servings
Measure | Ingredient |
---|---|
2½ pounds | Frying chicken cut up |
4 cups | Water |
1 each | Medium carrot, sliced |
1 each | Medium stalk celery, sliced |
½ cup | Barley |
2 teaspoons | Chicken bouillon |
2 teaspoons | Salt |
¼ teaspoon | Pepper |
1 each | Bay leaf |
1½ cup | Sliced leeks, with topps |
Heat all ingredients except leeks to boiling in Dutch oven. Reduce heat. Cover and simmer 30 minutes. Add leeks. Heat to boiling; reduce heat. Cover and simmer until thickest pieces of chicken are done, about 15 minutes. Remove chicken from broth and cool slightly.
Remove chicken from bones and skin; cut chicken into 1 inch pieces.
Skim fat from both. Remove bay leaf.
Add chicken to broth. Heat until hot, about 5 minutes.