Heehee this one is just fun to say.. at least the 12 year old boy that lives in my head thinks so.. Of course I started this by looking up leeks. Found this, and then changed it pretty much all but the leeks and barley.. and no.. there are no pictures of this one.. perhaps the next time I make it..
1 chicken frame with the bits of meat left on from carving (I pulled mine from the freezer, it had some white meat left and about half the dark meat)
2 onions quartered
5 ribs of celery cut in thirds
6 carrots cut in thirds
any other veggie trimmings you have (I save mine in the freezer, like celery tops, carrot ends, asparagus ends, even potato bits.. what ever I know is edible but not always pretty or in the case of asparagus easy to eat but full of goodness for stock)
teaspoon black whole peppercorns
water to cover all the above in a 12 quart pot
4 carrots chopped
5 or 6 ribs of celery chopped
about half a head of garlic chopped (mine was about a tablespoon and a half when all said and done)
1 medium-small leek sliced and washed. (slice thin, and set into a bowl of water, swish it about to get the sand out)
1 cup barley
make the stock, this is so easy and SO full of flavor you will wonder why you bought it ever...
toss the chicken frame, carrots, celery, onions, and veggie ends into the pot, cover with cold water. This will take HOURS but only requires you to be home (I dont leave the stove on if I run out!). Cover the pot, put it on the burner on about medium high till it comes to a boil, then turn down to low (keep it as low as you can while maintaining a simmer). Leave this alone like this for HOURS. I am not joking, 6 of them.. at least... I normally start mine in the morning and leave it to after dinner, so figure mine goes for about 9 hours. The house will smell SO good. I promise. Just check it so often to make sure that your liquid doesnt get too low. Too low is when more then an inch of the makings are poking out. If this happens just add a bit more cold water. After it is done, pour everything thru a colander into a large bowl. Put the veggies and the bones and meat in another bowl. refrigerate over night. Now go to bed! lol the fast part is tomorrow.
Now, separate the veggies and bones from the meat. You can hold onto the bones and veggies if you want and reboil it, it will make AMAZING broth, I know it sounds insane.. but it is true.. I promise. (toss all in the big pot and boil again all day, strain and there you go!) Back to this dinner. Pour the stock you made into the pot again. add in the chopped carrots, celery, garlic, and the barley. Bring this to a simmer for 30ish mins with the lid ON. Add the leeks, and simmer for another 15 mins. Toss the reserved chicken meat into the soup, let it simmer for 5 to 10 mins till the chicken is heated thru. Serve. I know, there is no salt or pepper, add to your taste in each bowl! This is so good, I am VERY happy with this one.
Please keep in mind you can use this stock for ANY chicken soup or stew. It takes not much effort for TONS of flavor. DO IT!!
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