• 8servings
  • 40minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, C, D, P
MineralsNatrium, Fluorine, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 1/2 cups pearl barley

  2. 4 cups brown chicken stock, recipe follows

  3. 1/4 cup unsalted butter

  4. 3 large apples, cored, finely chopped and tossed with the juice of

  5. 1 lemon

  6. 1 teaspoon pear grappa

  7. 1/2 cup Tocai Friuliano (recommended: Bastianich)

  8. 1/2 bunch mint, leaves removed and finely chopped

  9. 1/2 cup freshly grated Parmigiano-Reggiano

  10. 2 tablespoons extra-virgin olive oil

  11. 3 1/2 pounds chicken wings , backs, and bones

  12. 3 carrots, coarsely chopped

  13. 2 onions, coarsely chopped

  14. 4 ribs celery , coarsely chopped

  15. 2 tablespoons tomato paste

  16. 1 tablespoon black peppercorns

  17. 1 bunch parsley stems

Instructions Jump to Ingredients ↑

  1. Place the barley in a saucepan, add water to cover by 2 inches, and let soak, refrigerated, for 12 hours or overnight. After soaking, drain the barley and spread out on a baking sheet to dry.

  2. Place the chicken stock in a medium saucepan and bring to a boil.

  3. In a wide, high-sided pot, heat the butter over medium-high heat until it foams and subsides. Add 1/3 of the apple and saute for a few minutes, until it begins to soften. Add the barley and stir for 3 minutes over high heat.

  4. Combine the grappa and wine, and stir into the pan with the barley. Add the chicken stock, a little at a time, stirring constantly, allowing the barley to absorb the liquid to become firm and creamy, like risotto . This will take about 10 minutes.

  5. After 10 minutes, toss in the remaining apples , mint, and grated cheese and stir 2 more minutes over high heat. Serve immediately.

  6. In a large, heavy-bottomed saucepan , heat the oil over high heat until smoking. Add all the chicken parts and brown all over, stirring to avoid burning. Remove the chicken and reserve. Add the carrots , onions , and celery to the pot and cook until soft and browned. Return the chicken to the pot and add 3 quarts of water, the tomato paste , peppercorns, and parsley. Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan. Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat. Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids. Stir the stock to facilitate cooling and set aside. Refrigerate stock in small containers for up to a week or freeze for up to a month.

  7. Yield: 1 1/2 quarts


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