|The Recipe Bin: Scottish - Soups & Stews|
|Put the chicken, beef, stock, bacon, thyme, and bay leaf in a large, heavy pot and bring to a
boil. Reduce the heat and simmer, covered, for 30 min. Meanwhile boil barley in 1½ cups
water for 10 min Drain and set aside.
Remove chicken for pot. When cool enoguh to handle, debone and set aside. Add leeks and barley to the pot, and simmer 15 min Remove beef shanks and debone. Chop meat coarsely, and return to the pot, along with the chicken. Simmer covered, for 5 min more. Season with salt & pepper to taste and garnish with parsley.
|Makes approximately 6 servings.|