In a large kettle, place onion, celery, carrot, and spices. Clean leeks
thoroughly; chop coarsely, discarding any tough parts. Rinse chicken and
discard any excess fat. Add to kettle with leeks and barley. Cover with 3
qts. of water (or however much it takes to cover chicken). Bring to a boil,
skimming top. Reduce heat to medium and simmer, partially covered for 1
hour. Remove chicken, bone and chop, then return to kettle. Add salt,
pepper, parsley, and prunes. Cook 15 minutes.
(recipe by Diane Napolitan of The Upper Crust)
* The Polka Dot Palace BBS 1-201-822-3627. Posted by EPONA
Posted to MC-Recipe Digest V1 #706 by Lisa Clarke <lisa@gaf.com> on Aug 1,
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