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Cooked by: Chef / Last Modified: 3/24/2004 / Course: soup / Number of Servings: 6 |
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Directions: Put the chicken, beef, stock, bacon, thyme, and bay leaf in a large, heavy
pot and bring to a boil. Reduce the heat and simmer, covered, for 30
minutes. Meanwhile boil barley in 1 1/2 cups water for 10 minutes. Drain
and set aside. Remove chicken for pot. When cool enoguh to handle, debone
and set aside. Add leeks and barley to the pot, and simmer 15 minutes.
Remove beef shanks and debone. Chop meat coarsely, and return to the pot,
along with the chicken. Simmer covered, for 5 minutes more. Season with
salt and pepper to taste and garnish with parsley.
Nutritional info per serving: 626 cal; 65g pro, 32g carb, 25g fat (37%)
Ingredients:
1 3.5lb frying chicken; cut into 8 pieces
1 Pound(s) Beef shanks; cut into 1-inch pieces
6 Cup(s) Chicken stock
3 Slice(s) Thick cut bacon
1 Tablespoon(s) Dreid leaf thyme
1 Bay leaf
3/4 Cup(s) Pearl barley
1 1/2 Cup(s) Chopped leek; white only
2 Tablespoon(s) Chopped parsley |
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