This is a recipe my Grandmother
used and it is good!!! She would cook the chicken until it
was falling off the bone. She used what ever was available.
4 lb Chicken
4 qt Cold Water
1 head of cabbage
1 C of barley
3 Stalks Celery, Sliced
1 Onion, Sliced
3 Carrot, Sliced
4 Fresh Parsley Sprigs
1 tsp. Peppercorns
1 tsp. Thyme, Dried, Crumbled
1 Bay Leaf
Combine chicken and 4 quarts water in heavy large pot. Bring to boil
over high heat. Reduce heat to medium-low and simmer 15 minutes,
skimming foam from surface. Add remaining ingredients to pot; simmer 2
hours. Strain stock, lightly pressing on solids to release all liquid.
Chill stock until cold and fat on top is solid, at least 6 hours and
up to 2 days. Discard fat. Boil stock in heavy medium saucepan
over high heat until reduced to 8 cups, about 30 minutes. (Can be
prepared ahead. Cover and refrigerate 2 days or freeze up to 6 months.
or can put in ice trays and use cubes in recipes) Makes 8 cups.
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