[1]1 large chicken, @7-8 lbs.
16 c. water
6 large leeks, trimmed, well washed and cut into thin long strips
1 c. pearl barley
1 c. chopped celery
2 bay leaves
1/2 t. dried thyme
2 t. salt
4 waxy potatoes, peeled and cut into 1" chunks
1 bunch new carrots, peeled, leaving on 1" of the stalks
1/2 lb. pitted prunes
1/4 c. heavy cream (take it out of the fridge 15 minutes before serving time to bring it to room temperature)
3 T. chopped parsley
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In a large heavy pot with a lid, place the chicken in the water and bring to a boil. It's okay if the chicken isn't submerged in the water because it will cook so long covered. Skim off the foam that accumulates.
When the bird no longer gives off foam, put the barley, celery, leeks, 2 t. salt, bay leaves and thyme into the pot. Push the vegetables down into the water, Reduce to a good simmer, cover the pot and cook for 2 hours. Stir occasionally to keep things from sticking to the bottom.
After 2 hours remove the chicken. Chances are it will break up a bit (wings and legs falling off and such) so use slotted spoon to make sure you get all the stray bones and bits of skin.
Add the potatoes, carrots and prunes to the pot and continue to simmer for 45 minutes. Stir every 5 minutes or so to prevent sticking on the bottom.
When the bird is cool enough to handle, pull off all the skin and discard. P
Pull the meat from the legs and shred with your fingers. Discard the bones. Put these shreds back in the simmering stew.
Slice the breast into thin serving slices. Neatness counts. Discard the bones. Keep covered so the slices don't dry out.
(The wings are a treat for the cook to eat while finishing the dish.)
After 45 minutes the potatoes and carrots will be soft. Use a slotted spoon to make a base of the vegetables in a large serving bowl. Gently dip the breast slices into the remaining hot stew left in the pot to gently rewarm them.
Fan the breast slices over the vegetables in the serving bowl. Mix 2 T. chopped parsley into the cream and dribble this over the breast slices. Sprinkle the remaining parsley on top.
Serve hot!