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Cut up one 3-4 lb. fryer, place in large pot & cover with 6 quarts
of water. Place in a garni bag or tea strainer, 10 pepper corns,
4 whole cloves, & two bay leaves. Bring to a boil, skim, then
return to a boil & simmer for 45 min. Remove breasts, thighs &
legs only. Add 2 tsp. salt & continue cooking remaining parts
for another 90 min. then remove.
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In an 8 quart pot add a small amount of oil & sauté 1 large finely
chop onion, 2 stalks chopped celery & 1 large sliced carrot. Add
1 tsp. basil. Pour chicken stock through a strainer into the
sautéed vegetables & bring to a boil. Add 1/4 cup uncooked
pearl barley & 1/2 cup uncooked rice, cook for 25 min. Slice 3
large carrots & 4 stalks celery & add to pot, simmer for 20 min.
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