10 large leeks, including 2 inches of the green stems, thoroughly washed to remove any hidden pockets of sand, and cut diagonally into ˝-inch slices (about 8 cups)
1. Wash the fowl thoroughly inside and out under cold running water. Remove and discard any chunks of fat from the cavity, and place the bird in a 10- to 12-quart soup pot.
2. Pour in the 5 quarts of water and bring to a boil over high heat, meanwhile skimming off the foam and scum that will rise to the surface. Add the leeks, barley and salt, and reduce the heat to low.
3. Partially cover the pot and simmer for 3 to 3˝ hours, or until the bird is almost falling apart. Then transfer it to a platter and, with a large spoon, skim almost all of the fat from the surface of the soup.
4. When the fowl is cool enough to handle, remove the skin and pull the meat from the bones with your fingers or a small knife. Discard the skin and bones and cut the meat into thin shreds about 2 inches long.
5. Return the meat to the soup. Simmer for 2 or 3 minutes to heat the meat through and then taste the soup for seasoning.
6. To serve, pour the soup into a heated tureen or ladle it into individual soup plates, and sprinkle with chopped parsley.
