Ingredients

• 1 3.5lb frying chicken; cut into 8 pieces
• 1 pound Beef shanks; cut into 1-inch pieces
• 6 cups Chicken stock
• 3 slices Thick cut bacon
• 1 tablespoon Dreid leaf thyme
• 1 Bay leaf
• 3/4 cup Pearl barley
• 1 1/2 cups Chopped leek; white only
• Salt and pepper to taste
• 2 tablespoons Chopped parsley

Directions

• Put the chicken, beef, stock, bacon, thyme, and bay leaf in a large, heavy pot and bring to a boil.
• Reduce the heat and simmer, covered, for 30 minutes.
• Meanwhile boil barley in 1 1/2 cups water for 10 minutes.
• Drain and set aside.
• Remove chicken for pot.
• When cool enoguh to handle, debone and set aside.
• Add leeks and barley to the pot, and simmer 15 minutes.
• Remove beef shanks and debone.
• Chop meat coarsely, and return to the pot, along with the chicken.
• Simmer covered, for 5 minutes more.
• Season with salt and pepper to taste and garnish with parsley.
• Nutritional info per serving: 626 cal; 65g pro, 32g carb, 25g fat (37%) Source: Miami Herald 3/21/96 adapted from THe Frugal Gourmet on Our Immigrant Ancestors by Jeff Smith formatted 3/24/96 by Lisa Crawford From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini