Make homemade chicken stock using a whole chicken and serve the meat back into the broth.
Ingredients
Serves: 6
- 150g carrot
- 150g celery
- 150g leeks
- 1 onion diced
- 3 cloves garlic
- 50g butter
- 2 bay leaf's
- 200g potatoes peeled and diced
- 100g barley (soaked in cold water)
- 200g cooked chicken
- 1.5 litres chicken stock
- Ground white pepper
- Handful fresh parsley
Method
- I usually pack chicken things in water with a chopped carrot, bay leaf and half an onion for my cooked chicken in this recipes.
- Soak the barley in cold water for at least 20 minutes while you are preparing the vegetables.
- Peel and dice the carrots
- Wash celery sticks and dice. Slice and wash the leeks. Dice the onion and mix all vegetables together.
- In a saucepan melt the butter and sweat for 5 minutes the onion, crushed garlic, leeks, carrots, celery with the bay leaf. Add the potatoes and soaked barley.
- Season with pepper and cover with chicken stock.
- Bring to the boil and allow to simmer for 20 minutes or until the barley is cooked.
- Drop in the cooked chicken pieces and simmer for 5 minutes.
- Add chopped fresh parsley and serve piping hot.
