Rating: 4 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

A filling winter stew served best with crusty bread on a cold day. This recipe will make enough to give to your neighbors and friends.

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Recipe Summary

prep:
30 mins
cook:
3 hrs
total:
3 hrs 30 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

285 calories; protein 10.8g; carbohydrates 20.2g; fat 18.2g; cholesterol 33.5mg; sodium 266.2mg. Full Nutrition
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