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.
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
- 2/3 cup pearl barley
- 1 teaspoon celery seed
- 1 teaspoon ground cloves
- 1 teaspoon salt
- 1 teaspoon ground black pepper
Directions
Step 1
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.
Step 2
Soak leeks in a bowl of water, about 10 minutes; drain.
Step 3
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.
Cook’s Note:
For a headier stew, add two diced parsnips or potatoes. For a lighter stew, exclude the barley and reduce cooking time to half.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 285 | |
% Daily Value * | |
Total Fat18g | 23% |
Saturated Fat5g | 25% |
Cholesterol34mg | 11% |
Sodium266mg | 12% |
Total Carbohydrate20g | 7% |
Dietary Fiber4g | 14% |
Total Sugars4g | |
Protein11g | |
Vitamin C11mg | 53% |
Calcium79mg | 6% |
Iron3mg | 16% |
Potassium317mg | 7% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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