Summary
| Yield | |
|---|---|
| Source | J.V. |
| Prep Time | 15 minutes |
| Recipes | Poultry |
Description
Ingredients
Instructions
Into a stockpot put:
1 roast chicken carcass, meat picked off and reserved, with the garlic cloves and rosemary that were in the cavity during roasting.
1 large onion, quartered
cold water to cover
bring to a boil and simmer for 2-3 hours
cool and refrigerate overnight
The next day...
Pick off the fat layer from the top, bring to room temperature and strain the broth into a large bowl.
In a large stockpot saute 1 diced onion, 3 diced celery ribs, 3 diced carrots in 1 T of oil or butter until soft.
Pour broth in and simmer for 45 minutes or so.
Add a generous handful of pearl barley and simmer until the barley is tender, approx 30 minutes.
Add reserved chicken meat. I also throw in any leftover gravy at this point.
Correct seasoning with salt and pepper as needed.
Turn off heat and let flavors blend for 30-60 minutes.
Serve with crusty bread for dipping.
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