| How To Cook: |
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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.
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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.
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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.
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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.
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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.
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6. To serve, pour the soup into a heated tureen or ladle it into individual soup plates, and sprinkle with chopped parsley.
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