0 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.