Pot au feu

Method

1. Place the chicken in a large, snug-fitting saucepan. Add the carrots, onions, celery, pearl barley, parsley stalks, peppercorns, bay leaves and thyme. Pour over the stock, along with 1 litre cold water.
2. Slowly bring to the boil, cover and simmer gently for 1 hour, then uncover and simmer gently for 30 minutes.
3. Place a wooden spoon in the chicken’s cavity and carefully lift it out. Remove as many peppercorns, bay leaves, thyme and parsley stalks as you can from the stock.
4. Using a ladle, skim off any scum or fat from the surface. Use a fork to remove the flesh of the chicken from the carcass. Discard the skin and add the meat to the stock, with the parsley leaves and shredded cabbage.
5. Bring the stock back to the boil, taste and adjust the seasoning. Serve with crusty bread or boiled potatoes.