1. Soup
Soup
1 large or 2 small chickens with as much skin peeled off as possible
(reduce amine content)
Place in a large saucepan and add enough water to almost cover the chicken, bring to the boil and simmer for about 1 hour. At end of cooking lift chicken onto chopping board and cut off meat and add pieces to soup. Freezes well.
1-2 stalks celery chopped
1 swede peeled and grated
1 leek chopped
1/3 cup pearl barley rinsed (contains gluten) or brown lentils ( gluten free)
sea salt to taste