Bouillon de Volaille d'Orge (Chicken Broth with Barley)

Ingredients

• 2 or 3 chickens
• 2 oz. of butter
• 2 quarts of good clear veal or chicken stock
• 1 oz. of pearl barley
• pepper and salt
• a little chopped parsley or chives

Method

1. 1

   Chop up the carcases, necks, and heads of the chickens, fry in butter until browned.

2. 2

   Pour off the butter, add stock, simmer for one hour, skim and strain.

3. 3

   Add washed barley to boiling soup, season, and simmer for 15 minutes.

4. 4

   Add parsley or chives and serve.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 109. The excerpt below is the record exactly as published.

ouillon de Volatile d VOrge ( Chicken Broth with Barley). — Chop up the carcases, necks, and heads of 2 or 3 chickens, fry in a stewpan with 2 oz. of butter ; when nicely browned, pour off the butter, and pour in 2 quarts of good clear veal or chicken stock, simmer for one hour, skim and strain, pour into another stewpan, and let come to the boil. Wash one ounce of pearl barley, and add to the soup when boiling. Season to taste with pepper and salt, simmer for 15 minutes, add a little chopped parsley or chives

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