Total Steps
2
Ingredients
10
Tools Needed
3
Ingredients
- 2.0 tablespoon Chopped parsley
- to taste Salt and pepper
- 1.5 cup Chopped leek, white only
- 0.75 cup Pearl barley
- 1.0 leaf Bay leaf
- 1.0 tablespoon Dried leaf thyme
- 3.0 rashers Thick cut bacon
- 6.0 cup Chicken stock
- 1.0 pound Beef shanks, cut into 1-inch pieces
- 1.0 3 1/2 pound frying chicken, cut into 8 pieces
Instructions
1
Step 1
Combine the chicken, beef shanks, chicken stock, thick cut bacon, dried leaf thyme, and bay leaf in a large, heavy pot. Bring to a boil, then reduce heat and simmer, covered, for 30 minutes. Meanwhile, boil the pearl barley in 1 1/2 cups of water for 10 minutes, then drain and set aside. Remove the chicken from the pot. Once cool enough to handle, debone the chicken and set aside. Add the chopped leeks and the boiled barley to the pot and simmer for an additional 15 minutes.
2
Step 2
5 minutes
Remove the beef shanks and debone them. Chop the meat coarsely and return it to the pot, along with the reserved chicken. Simmer, covered, for 5 minutes more. Season with salt and pepper to taste and garnish with parsley.
Tools & Equipment
Large heavy pot
Knife
Cutting board