The Frugal Gourmet On our Immigrant Ancestors/Jeff Smith 1990

Cook-A-Leekie
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
5-6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 3-1/2 pound frying chicken, cut into 8 serving pieces 1 pound beef shanks, sawed into 1-inch cubes 6 cups chicken stock or use canned
3 slices thick-cut bacon, diced 1 tablespoon dried thyme, whole 1 bay leaf
3/4 cup pearl barley 1-1/2 cups rinsed and chopped leeks (white part only) salt and freshly ground black pepper to taste
GARNISH: 2 tablespoons chopped parsley



1 Heat an 8-quart stove-top casserole and bring all ingredients, except the barley, leeks, salt, pepper, and parsley, to a boil. Cover and simmer 30 minutes.
2 In the meantime, boil the barley in 1-1/2 cups water for 10 minutes. Drain and set aside.
3 Remove the chicken from the pot, cool, and debone. Set the chicken aside. Add the leeks to the pot, along with the drained barley, and simmer for 15 minutes. Remove the beef shank and debone. Chop the meat coarsely, and add the beef and deboned chicken to the pot, restore the heat, and simmer, covered, for 5 minutes.
4 Add salt and pepper to taste. Garnish with the parsley and serve.

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