8 cups chicken stock
1 x 500g pack Game Farm Cornfed chicken drumsticks
1 medium onion, quartered
8 garlic cloves, peeled
2 bay leaves
6 sprigs fresh thyme
12 sprigs fresh flat-leaf parsley,
plus 2 tbsp coarsely chopped
1/2 teaspoon whole black peppercorns
1 cup pearl barley
1 tbs olive oil
1 leek, sliced
1 medium carrot, diced
1 celery stalk, diced


Combine stock, Game Farm Cornfed Chicken Drumsticks, onion, garlic cloves, bay leaves, thyme and parsley sprigs and peppercorns in a pot and bring to the boil, skimming foam from surface as necessary. Reduce heat and gently simmer for 1 hour. Let cool, then skim any fat from the surface. Meanwhile, cook barley according to pack instructions. Strain stock, reserving Game Farm Cornfed Chicken Drumsticks and discarding all other solids. Remove meat from the bones and shred into pieces. Heat oil in a large saucepan and saute leek, carrot and celery for five minutes, stirring occasionally. Add stock to pot, bring to the boil and simmer for 15 minutes. Add barley and shredded chicken to the pot and simmer for another 5 minutes. Ladle into bowls and sprinkle with chopped parsley to serve.