Serves: 8
Total Time: 1 1/2 hours

1 tablespoon salad oil
3 medium-size carrots, sliced
3 medium-size celery stalks, chopped
1/2 pound mushrooms, sliced
1 large onion, chopped
One 3 1/2-pound broiler-fryer
Two 13 3/4- to 14 1/2-ounce cans chicken broth
1/2 cup quick barley
1/2 teaspoon salt
1/2 teaspoon pepper

1. In 8-quart Dutch oven or saucepot over medium-high heat, in hot salad oil, cook carrots, celery, mushrooms, onion, and 3 tablespoons water, stirring frequently, until vegetables are golden.

2. Rinse chicken, its neck, and gizzard with running cold water (reserve liver for use another day). Into Dutch oven with vegetables, place chicken, breast-side down; add neck, gizzard, chicken broth, and 5 cups water; over high heat, heat to boiling. Reduce heat to low; cover and simmer 35 minutes or until chicken loses its pink color throughout. Remove chicken, its neck, and gizzard to bowl; refrigerate until cool enough to handle.

3. While chicken is cooling, skim fat from liquid in Dutch oven. Add barley, salt, and pepper; over high heat, heat to boiling. Reduce heat to low; cover and simmer 15 to 20 minutes, until barley is tender.

4. When chicken is cool, pull meat from neck and chop gizzard. Discard bones, skin, and fat from chicken; cut chicken meat into bite-size pieces.

5. When barley is tender, stir in chicken meat and gizzard; heat through.