(From Left-over Chicken)
Thoroughly broken up carcasses of 2 roast chickens (bones)
1 small onion, sliced
3 Tablespoons butter or margarine
3 cups water
2 sprigs parsley
¼ cup celery leaves
1 ½ teaspoons salt
4 teaspoons of pearl barley
2 ½ cups boiling water
¼ teaspoon salt
¼ cup finely diced carrot
½ cup thinly sliced celery
2 Tablespoons parsley

Brown bones and onion lightly in heated fat in soup kettle. Add next 4 ingredients, cover and heat to boiling, reduce heat, and gently simmer for 2 hours (this makes your stock). Strain. While bones are being simmered, drop he pearl barley into the 2 ½ cups boiling water, add salt, cover and simmer for 1 hour 15 minutes. Then add the strained broth, carrots and celery and boil 10 additional minutes. Serve hot with a sprinkling of parsley on each serving. Makes 4 servings.

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