Ingredients - substitute any of the veg for what you have on hand.
2 sliced leeks
4 diced carrots
2 diced sticks celery (optional)
1 diced large onion
250g pearl barley
4 full chicken legs (thigh and drumstick)
chicken or vegetable stock cube
1 cup of peas
pile of shredded cabbage
Put the onion, leeks, carrots, celery, pearl barley, herbs and chicken legs into a large stock pot. Add the stock cube and fill with hot water until the chicken and vegetables are covered. Cook for an hour, or until the pearl barley is cooked.
Season with salt and pepper to taste. Add the peas and cabbage and cook for a further 5 to 10 minutes until the cabbage is tender.
Remove the chicken from the pan and place on a tray or large plate. Remove the chicken skin and then, using two forks, pull the chicken from the bones, and pop it back into the pan.