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1 lg Onion, chopped
2 lg Stalks celery, chopped
6 Carrots, chopped
1 lg Roasting chicken
3/4 c Pearl barley
6 lg Leeks
Salt & pepper to taste
1/2 c Fresh parsley, chopped
3 qt Water (approx.)
1/2 c Chopped prunes, figs, or raisins
In a large kettle, place onion, celery, carrot, and spices. Clean leeks
thoroughly; chop coarsely, discarding any tough parts. Rinse chicken and
discard any excess fat. Add to kettle with leeks and barley. Cover with 3
qts. of water (or however much it takes to cover chicken). Bring to a
boil, skimming top. Reduce heat to medium and simmer, partially covered
for 1 hour. Remove chicken, bone and chop, then return to kettle. Add
salt, pepper, parsley, and prunes. Cook 15 minutes.
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