| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Scottish | Soups, Scottish, Ethnic | 6 | Servings |
INGREDIENTS
| 1 | 3.5lb frying chicken; cut into 8 pieces | |
| 1 | lb | Beef shanks; cut into 1-inch pieces |
| 6 | c | Chicken stock |
| 3 | sl | Thick cut bacon |
| 1 | tb | Dreid leaf thyme |
| 1 | Bay leaf | |
| 3/4 | c | Pearl barley |
| 1 1/2 | c | Chopped leek; white only |
| Salt and pepper to taste | ||
| 2 | tb | Chopped parsley |
INSTRUCTIONS
Put the chicken, beef, stock, bacon, thyme, and bay leaf in a large, heavy pot and bring to a boil. Reduce the heat and simmer, covered, for 30 minutes. Meanwhile boil barley in 1 1/2 cups water for 10 minutes. Drain and set aside. Remove chicken for pot. When cool enoguh to handle, debone and set aside. Add leeks and barley to the pot, and simmer 15 minutes. Remove beef shanks and debone. Chop meat coarsely, and return to the pot, along with the chicken. Simmer covered, for 5 minutes more. Season with salt and pepper to taste and garnish with parsley. Nutritional info per serving: 626 cal; 65g pro, 32g carb, 25g fat (37%) Source: Miami Herald 3/21/96 adapted from THe Frugal Gourmet on Our Immigrant Ancestors by Jeff Smith formatted 3/24/96 by Lisa Crawford From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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