Chicken, leek and

pearl barley broth

 

SERVES 4

  • 1 chicken carcass
  • 2 wing-tips
  • 2 drumsticks
  • 2 litres (3 pints) water
  • 4 leeks
  • 2 sticks of celery
  • 1 carrot
  • 1 onion
  • 2 cloves garlic
  • 2 potatoes, peeled
  • 100g (31/2oz) pearl barley
  • 1 tbsp bouillon powder
  • Salt and pepper

 

This is one of those heartwarming and delicious concoctions that really cheers you up. You have a healthy, delicious broth that will easily feed four, as well as the huge satisfaction of cooking something that effectively costs nothing.

Take a heavy casserole pot and plonk the chicken carcass and bits in it.

Cover them with the water and simmer for 40 minutes. When all the meat has fallen off the bones (you may have to pick it off the drumsticks and wings) throw the carcass away, leaving a killer stock of chickeny loveliness.

Chop the vegetables and add them to the broth along with the pearl barley and bouillon, then simmer gently for 60 to 70 minutes.

Season at the end and serve when the barley is well cooked.

Eat with big chunks of brown bread and drink lots of real ale for a properly rustic feed.