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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