• Lucie Ellis

Day 14. Roast Chickens Part 1


Chicken, Bacon & Barley Broth


We roasted 2 chickens, stripped the flesh off, then made a lovely big stock with the carcasses and some veg.


Ingredients: use the quantities that seem ok for however many you’re cooking for!

Cooked chicken and it’s stock

Some bacon or pancetta

An onion and a clove of garlic finely diced

Veg: we used 3 carrots, half a celeriac, and a couple of celery sticks, all diced

Some cooked barley, farro or bulgur

A handful of peas

Finely shredded cabbage

Chopped soft herbs

In a big pan or casserole fry the bacon in some olive oil.

Once it’s crisp add the garlic and onion and cook for about 5 minutes, stirring.

Add the root veg and celery, season with salt and pepper, and cook for a further 3 minutes then add enough stock to cover generously and simmer for about 15 minutes to soften the veg.

Now add the shredded chicken, barley, peas and cabbage and warm through, about 5 minutes. Throw in the herbs, check the seasoning, and ladle into bowls.

Top with grated parmesan and aioli if you have some! 🐓 🐓🐓



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