Directions
- 1Pour hot water into the pot.
- 2Add pearled barley to the pot.
- 3Add boneless chicken thighs to the pot.
- 4Add a pinch of salt to the pot.
- 5Simmer for 30 minutes, skimming off the foam.
- 6Add chopped carrot to the pot.
- 7Add chopped parsnip to the pot.
- 8Add chopped garlic to the pot.
- 9Add chopped onion to the pot.
- 10Simmer for another 30 minutes until the barley is tender and the broth is golden.
- 11Add finely chopped sage before serving.
- 12Add black pepper before serving.
Ingredients
- 2 chicken thighs
- 0.5 cup pearl barley
- 1 large parsnip
- 1 small carrot
- 1 onion
- 2 garlic cloves
- 1.25 liters water
- 1 tsp salt
- small bunch fresh sage
- to taste black pepper
- to serve bread
Equipment
potcutting board
Tips
- Best eaten at dusk after long rides or in quiet halls when courage must be gathered anew.
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