Ingredients
1 broiler/fryer chicken (3 pounds), cut up2 quarts water1-1/2 cups chopped carrots1 cup chopped celery1/2 cup medium pearl barley1/2 cup chopped onion1 bay leaf1/2 teaspoon poultry seasoning1/2 teaspoon pepper1/2 teaspoon dried sage
Preparation
In a stock pot, cook chicken in water until tender. Remove chicken and set aside until cool enough to handle. Cool broth and skim off fat.
Remove meat from bones; discard bones and cut meat into cubes; return to pot along with remaining ingredients. Cover and simmer for at least 1 hour or until vegetables and barley are tender. Remove bay leaf before serving.
