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Ingredients
- 900 g water
- 120 g onions, quartered
- 100 g carrots, washed, peeled, cut in pieces (4 cm)
- 100 g leeks, washed, cut in pieces (4 cm)
- 120 g celery, washed, cut in pieces (4 cm)
- 2 dried bay leaves
- 750 - 800 g chicken thighs, skin on, bone in
- 10 g fresh curly parsley, washed, cut in pieces, plus extra leaves roughly chopped for garnishing
-
1
tsp chicken stock paste, homemade (see tip)
or 1 chicken stock cube (for 0.5 l) (see tip) - 80 g pearl barley, rinsed thoroughly and drained
- Nutrition
- per 140 g
- Calories
- 1272.8 kJ / 304.2 kcal
- Protein
- 20 g
- Carbohydrates
- 14.2 g
- Fat
- 18.4 g
- Saturated Fat
- 4.9 g
- Fibre
- 3.2 g
- Sodium
- 125.3 mg
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