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Chicken, barley and parsley broth

Paul Merrett from Market Kitchen
Paul Rankin shares his mother’s recipe for a hearty and warming chicken soup

Chicken, barley and parsley broth

Method

1. Wash the chicken under a running tap and put in a large pan. Cover with the cold water and add the salt.

2. Bring to the boil over a medium heat and skim off any scum that rises to the surface. Add another 300ml cold water (this addition helps to release the scum) and simmer gently for about 2 hours, skimming occasionally.

3. Remove the chicken from the broth and leave to cool.

4. Add the onion, leek carrot, and barley to the broth and simmer for about 30 minutes.

5. When the chicken is cool enough to handle, remove the meat from the carcass. Chop into bite size pieces, and return to the broth. Season with salt and white pepper.

6. Just before serving the broth, add the chopped parsley. Serve with steamed potatoes.

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Serves: 6-8

Prep: 15 min
Cook: 2 hrs 30 min

Ingredients
1 x 2.25kg chicken
4 litres water
300g onion, chopped
200g leek, including the greens, washed and chopped
100g carrot, grated
100g Barley, soaked in water
1/2 tsp freshly ground white pepper
150g Parsley, finely chopped
steamed floury Potatoes, to serve