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Chicken, Barley & Parsley Broth

SERVES 6–8 SUPER EASY

Ingredient list

1 × 2.25 kg. Boiling chicken
3.9 litres water
400 g. onion, chopped
250 g. barley, soaked in water overnight
200 g. carrot, grated ( optional )
2 Tbsp. salt
1 Tbsp. freshly ground white pepper
50 g. fresh parsley, finely chopped

Method

Wash and clean the chicken, and place in a large pan with the cold water.  Bring to the boil over a medium heat and skim off any scum that rises to the surface.  Add another 300 ml. of sold water ( this addition helps to release the scum. )  and simmer gently for about 5 hours, skimming occasionally.

Remove the chicken and allow to cool.  Add the onion, soaked barley, and carrot to the broth and simmer for about 30 minutes.  When the chicken is cool enough to handle, remove the meat from the carcass.  Chop it into bite size pieces, and return to the broth.  Season with salt and pepper to taste.  Just before serving the broth, add the chopped parsley.

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