Serves 4-6
• 25g butter
• 2 leeks, sliced
• 1 organic chicken
• 3 carrots, peeled
• 6 cloves garlic, peeled
• 1 litre water
• 2 stalks thyme
• 1 cup pearl parley
• ½ cup prunes
• 1 cup spinach
1. Place the butter and leeks in a large pot and cook for 5 minutes until soft. Add the chicken, carrots, garlic, water and thyme.
2. Bring to the boil, then turn down to a simmer, cover and cook for 1 hour, then add the pearl barley and prunes. Continue to cook for 30 minutes or until the meat is almost falling from the bones. Remove from the heat, and let cool. Remove any fat that settles on the top.
3. Remove the chicken with a perforated spoon and remove the meat from the bones. It will be so tender it will come away with a folk. Then remove the carrots and chop roughly.
