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1
Sprinkle the chicken pieces with 1/2 teaspoons of the salt and pepper.
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2
Set aside.
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3
Melt the butter in a large, heavy, flameproof casserole over low heat.
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4
Remove from the heat and add the leeks, carrots, celery, and onion, arranging them in a bed.
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5
Place the parsley and thyme sprigs on top; then add the chicken, arranging the pieces in a single layer.
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6
Sprinkle the cloves and nutmeg over all.
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7
Cover and cook over moderately low heat for 10 minutes.
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8
Add the chicken stock and simmer, covered, 30 to 35 minutes longer or until the chicken is tender.
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9
Remove from the heat and with a slotted spoon, transfer the chicken to a platter.
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10
Let cool.
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11
Strain the stock into a large saucepan or flameproof casserole, reserving the vegetables and discarding the parsley sprigs, thyme sprigs, and cloves.
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12
Skim any fat from the stock.
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13
When the chicken is cool enough to handle, remove and discard the skin and bones.
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14
Cut the chicken into bite-size pieces.
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15
Add the chicken and vegetables to the stock.
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16
At this point the chicken stew can be cooled to room temperature and stored.
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17
Refrigerate in the covered casserole for up to 3 days.
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18
Or freeze in a labeled, 1 gallon freezer bag or freezable container for up to 1 month at 0 degreesF.
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19
In a medium-size saucepan, bring the water to a boil.
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20
Add the barley and the remaining 1/2 teaspoons salt.
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21
Cover and cook for 40 to 45 minutes or until the barley is tender.
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22
Drain, recover, and keep warm.
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23
Bring the stock to a simmer over low heat.
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24
Meanwhile, in a small bowl, beat together the egg yolks, cream, and lemon juice with a fork.
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25
Gradually beat a ladleful of the simmering stock into the egg mixture.
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26
Then stir the mixture back into the casserole.
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27
Cook, uncovered, over low heat, stirring frequently, until slightly thickened-about 5 minutes.
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28
To serve, transfer the barley to a large soup tureen or casserole and spoon the chicken stew over it.
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29
Garnish with the minced parsley and the lemonn slices, if desired.
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30
Serve in soup plates and accompany with pumpernickel bread.
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31
Enjoy!
