Ingredients3 h 30 m servings 284 cals
- Bring water to a boil in a large stock pot; cook chicken in the boiling water until fully cooked, about 1 hour. Remove chicken, keeping water in stock pot, and cool; discard skin, pull meat from bones, and put bones back into water for stock. Add onion, carrots, and celery to water and boil, about 1 hour.
- Soak leeks in a bowl of water, about 10 minutes; drain.
- Remove bones and vegetables from stock using a slotted spoon. Add chicken meat, leeks, barley, celery seed, cloves, salt, and black pepper to stock and simmer until barley is tender and flavors have blended, about 1 hour.
- Cook's Note:
- For a headier stew, add two diced parsnips or potatoes. For a lighter stew, exclude the barley and reduce cooking time to half.
Per Serving: 284 calories; 18.2 g fat; 20.2 g carbohydrates; 10.8 g protein; 33 mg cholesterol; 266 mg sodium. Full nutrition
ReviewsRead all reviews 4
I started with half a teaspoon of cloves and would only do a pinch next time. This makes a rich and tasty stock but the end result needs more substance in my opinion. The cook's notes state that...
wow! need to go much easier on the clove! That's unfortunately all I can taste in what was otherwise a promising recipe.
I did hit understand why you had to put the bones back in for and hour I did not and it was was fine