Free-Range Poultry Recipe

Chicken Barley Soup


2 quarts water
2 lbs. chicken necks, skinned and trimmed of fat
16 ounce can sliced tomatoes
1 cup celery, sliced
1 cup onion, sliced
1 cup carrot, sliced
1/4 cup chopped fresh parsley
6 tablespoons quick cooking medium barley
1 bay leaf
1/4 teaspoon dried marjoram


Heat water to boiling. Add chicken necks. When boiling again, skim foam from surface.

Add remaining ingredients. Cover and simmer for 50-60 minutes.

Remove chicken necks and quickly chill them. When cool enough to handle, remove meat from bones. Return meat to soup.

Before serving, skim fat from surface of soup and remove bay leaf.