| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Soups, Poultry |
7 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Frying chicken cut up |
| 4 |
c |
Water |
| 1 |
|
Medium carrot, sliced |
| 1 |
|
Medium stalk celery, sliced |
| 1/2 |
c |
Barley |
| 2 |
ts |
Chicken bouillon |
| 2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 |
|
Bay leaf |
| 1 1/2 |
c |
Sliced leeks, with topps |
INSTRUCTIONS
Heat all ingredients except leeks to boiling in Dutch oven. Reduce heat.
Cover and simmer 30 minutes. Add leeks. Heat to boiling; reduce heat.
Cover and simmer until thickest pieces of chicken are done, about 15
minutes. Remove chicken from broth and cool slightly. Remove chicken from
bones and skin; cut chicken into 1 inch pieces. Skim fat from both. Remove
bay leaf. Add chicken to broth. Heat until hot, about 5 minutes.
Posted to recipelu-digest by jeryder@juno.com (Judy E Ryder) on Feb 02,
1998
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