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Ingredients

20 cups water 1 (2 to 3 pound) whole chicken ½ white onion, chopped 2 large carrots, chopped 2 celery ribs, chopped 6 large leeks, cut into 1-inch chunks, or more to taste ⅔ cup pearl barley 1 teaspoon celery seed 1 teaspoon ground cloves 1 teaspoon salt 1 teaspoon ground black pepper

Nutrition Info

284.5 calories carbohydrate: 20.2 g cholesterol: 33.5 mg fat: 18.2 g fiber: 3.8 g protein: 10.8 g saturatedFat: 5 g servingSize: - sodium: 266.2 mg sugar: 3.9 g transFat: : - unsaturatedFat: : -

Bring water to a boil in a large stock pot, cook chicken in the boiling water until fully cooked, about 1 hour. Remove chicken, keeping water in stock pot, and cool, discard skin, pull meat from bones, and put bones back into water for stock. Add onion, carrots, and celery to water and boil, about 1 hour.
Soak leeks in a bowl of water, about 10 minutes, drain.
Remove bones and vegetables from stock using a slotted spoon. Add chicken meat, leeks, barley, celery seed, cloves, salt, and black pepper to stock and simmer until barley is tender and flavors have blended, about 1 hour.

12 servings

A filling winter stew served best with crusty bread on a cold day. This recipe will make enough to give to your neighbors and friends.