1 turnip
1 onion
2 stalks celery
6 sprigs thyme
2 bay leaves
10 peppercorns
1 chicken carcass, stripped of any chunks of meat (or 200g/7oz chicken wings)
150g/heaped ¾ cup pearl barley
30g/1¼ cups finely chopped parsley
A pinch of salt
EQUIPMENT
A piece of muslin/cheesecloth, or a very fine sieve
Broth is the ideal post-Christmas dish. The carcass from a roasted bird, broken down and stripped clean of its meat, can be kept in a box in the freezer until you need it. I’m always keen to get the most out of any meat I bring into the kitchen, and so a roast chicken will always end up as a pot of chicken stock simmering away on the hob. The addition of pearl barley and a handful of fresh herbs transforms it into a comforting supper.
Serves 4
1. Roughly chop the turnip, onion, and celery. Layer in the bottom of a saucepan along with the herbs. Place the chicken carcass or wings on top, and cover with 2 litres/8¾ cups of cold water.
2. Bring to the boil, then reduce the heat and simmer gently. Place the lid half-on. You don’t want all the water to evaporate, so take a peek every now and then to ensure it’s not boiling too fast. Leave it simmering away for a couple of hours, and settle in with a book.
3. Strain the broth through a sheet of muslin into a bowl, peel any final scraps of meat from the bones (you can add it to the broth later), then discard them along with the boiled vegetables, and herbs. Allow the broth to cool, then skim the top to remove any fat.
4. Pour the stock back into the washed-out saucepan, bring to the boil, and tip in the pearl barley. Put the lid back on and simmer for 40 minutes until the barley is tender. Turn off the heat, add the parsley, any last scraps of chicken, and a generous pinch of salt. Stir, taste, and serve.