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2 1/2 lb Chicken — fryer, cut up

1 Carrot — sliced

c Barley 2 ts -Salt

1 Bay leaf

4 c -Water

1 Celery —

2 ts Chicken bouillon

1/4 ts -Pepper

1 1/2 c Leeks — sliced with tops

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.

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