| |
|
What You Need:
(To Serve: 5 - 6)
|
|
|
1 3½-pound frying chicken, cut into 8 serving pieces
1 pound beef shanks, sawed into 1-inch cubes
6 cups Chicken Stock or use canned
3 slices thick-cut bacon, diced
1 tablespoon dried thyme, whole
1 bay leaf
¾ cup pearl barley
1½ cups rinsed and chopped leeks (white part only)
Salt and freshly ground black pepper to taste
GARNISH
2 tablespoons chopped parsley
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Heat an 8-quart stove-top casserole and bring all ingredients, except the barley, leeks, salt, pepper, and parsley, to a boil. Cover and simmer 30 minutes.
|
2. In the meantime, boil the barley in 1½ cups water for 10 minutes. Drain and set aside.
|
3. Remove the chicken from the pot, cool, and debone. Set the chicken aside. Add the leeks to the pot, along with the drained barley, and simmer for 15 minutes.
|
4. Remove the beef shank and debone. Chop the meat coarsely, and add the beef and deboned chicken to the pot restore the heat, and simmer, covered, for 5 minutes.
|
5. Add salt and pepper to taste. Garnish with the parsley and serve.
|
|
|
|
|
