Ingredients
10 cups water
3 chicken drumsticks and 1 whole bone-in chicken breast, split, skin removed
1 medium onion, quartered
8 garlic cloves, peeled (4 left whole and 4 very thinly sliced)
2 bay leaves
6 sprigs fresh thyme
12 sprigs fresh flat-leaf parsley, plus 2 teaspoons coarsely chopped
1/2 teaspoon whole black peppercorns
2 medium carrots, cut into 4-inch pieces
2 celery stalks, cut into 4-inch pieces
1 cup pearl barley
1 1/2 teaspoon coarse salt
2 teaspoon grated lemon zest
2 teaspoon olive oil
Preparation
Bring water, chicken, onion, whole garlic cloves, bay leaves, thyme and parsley sprigs, peppercorns, carrots, and celery to a boil in a pot, skimming foam from surface as necessary. Reduce heat, and gently simmer until broth turns deep gold, about 1 1/2 hours. Let cool, then skim fat from surface.
Meanwhile, cook barley according topackage instructions.
Strain stock, reserving chicken breastsand discarding all other solids. Removemeat from bone, and shred into 2-inchpieces. Reheat stock and chicken in asaucepan, and stir in salt.
Just before serving, finely chop remainingparsley with the lemon zest untilcombined. Heat oil in a skillet overmedium-high heat. Add sliced garlic,and cook, stirring, until fragrant but notbrowned, about 30 seconds.
Divide barley, stock, and chickenamong 6 bowls. Garnish with sliced garlicand parsley-lemon mixture.
