Step 1Seal the chicken leg in a hot frying pan until golden brown.
Step 2Make up the chicken stock as per pack instructions, then move the leg into the stock and braise for 1 1/2 hours until the meat is falling off the bone. Remove the leg from the stock and pick the meat away.
Step 3Place a medium sized pan on a medium heat. Once the pan is hot, place a teaspoon of butter in the base and once nutty brown, add the garlic and shallot to sweat.
Step 4Add the carrot and celery to the pan and gently sweat all the vegetables together for 5-10 minutes.
Step 5Place the pearl barley into the vegetable pan and cover with the chicken stock and chicken leg meat. Simmer for 30 minutes.
Step 6Season with salt and pepper and serve with a few celery leaves and some croutons.
- 20 g Country Range Chicken Bouillon Paste
- 800 ml cold water
- 1 chicken leg
- 1 shallot, peeled and finely sliced
- 1 clove of garlic, crushed
- 1 carrot, peeled and diced
- salt and pepper to taste
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