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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 6 |
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Recipe found in the Martha Stewart's Living January/2008 edition. Ingredients:
10 cups water |
3 chicken drumsticks |
1 whole skinless chicken breast, split |
1 medium onion, quartered |
8 garlic cloves, peeled (4 left whole and 4 very thinly sliced) |
2 bay leaves |
6 sprigs fresh thyme |
12 sprigs fresh parsley |
2 teaspoons coarsely chopped parsley |
1/2 teaspoon whole black peppercorn |
2 medium carrots, cut into 4 inch pieces |
1 cup pearl barley |
1 1/2 teaspoons coarse salt |
2 teaspoons grated lemon zest |
2 teaspoons olive oil |
Directions:
1. Bring water, chicken, onion, whole garlic cloves, bay leaves, thyme and parsley sprigs, peppercorns, carrots and celery to a boil in a pot, skimming foam from surface as necessary.
2. Reduce heat, gently simmer until broth turns deep gold, about 1 1/2 hours.
3. Let cool, then skim fat fom surface.
4. Meanwhile, cook barley according to package instructions.
5. Strain stock, reserving chicken breasts and discarding all other solids.
6. Remove meat from bone, shred into 2 inch pieces.
7. Reheat stock and chicken in a saucepan, stir in salt.
8. Just before serving, finely chop remaining parsley with the lemon zest until combined.
9. Heat oil in a skillet over med high heat.
10. Add sliced garlic, and cook stirrin until fragrant but not browned, about 30 seconds.
11. Divide barley, stock and chicken among 6 bowls.
12. Garnish with sliced garlic and parsley-lemon mixture.
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