Chicken Barley Soup
Last night before I went to bed, I picked the chicken carcasses from the rotisserie chickens I bought at Costco the other day. I had already sliced and packaged the white and dark meats for the freezer the next day, as well as started the stock pot. I usually put off the tedium of going through the solids until I am down to the wire for safe storage. This only took me three days.
Once I had it all picked and strained, I brought the stock back up to a low boil, and added some carrots, a zucchini from my 82-year-old friend's garden, and a half-package of quick cook barley from Trader Joes . I let it cook for about five minutes, then turned off the heat, covered it, and let it sit overnight.
This morning, I added a bit more water for a broth-ier consistency, adjusted the flavor with a bit more salt and pepper. (You can read about how and with what ingredients I started my stock. Click here. ) Then I packaged in five containers--three for my friend, one for my freezer, and one for lunch.
I need to get up and about now to go make my delivery to my friend. I not only have three containers of chicken barley soup, but a stacked-chicken-enchilada-style casserole, and chicken enchilada chili (soup) to deliver as well. That should be several meals for him, dependent on how he eats.
Copyright © 2015 Coral Levang
Image Credit » Photograph is author's own