Summary

Ingredients

• 1 leek
• 400 g carrot (s)
• 250 g pearl barley
• 250 g celery
• 2 parsley root (s)
• 1 vegetable onion (s)
• 1 soup chicken
• 1 tablespoon tomato paste
• 1 dash soy sauce
• 3 bay leaves
• 3 stalks lovage
• 3 stalks parsley
• 1 bag saffron
• 2 carnation (s)
• 3 juniper berries
• 1 dash white wine, drier
• 2 ½ liters water
• salt and pepper

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Instructions

1. Prepare the vegetables beforehand and distribute them separately in bowls: Finely dice the onions. Cut the leek into fine slices (the green can be used here). Cut the carrots, celery stalks and parsley roots into pieces. Roughly chop the lovage and parsley.
2. In the meantime, light 30 briquettes in the chimney and light them up.
3. Now cut up the soup chicken.
4. Place all 30 briquettes under the Dutch Oven and fry the soup chicken parts on all sides until everything has turned a nice color. Set aside the chicken pieces in a separate bowl.
5. Now sweat the onions until translucent and deglaze with white wine. Add tomato paste and stir well. Add the leek and fry, then deglaze with soy sauce. Add about 1.5 liters of water and wait until everything boils. Now add the carrots, parsley roots, and celery stalks and wait until it simmers again. Now add the spices such as saffron, bay leaves, parsley, lovage, cloves, juniper berries, salt and pepper.
6. Next, redistribute the briquettes. Place 1/3 - about 10 briquettes - under the Dutch Oven and 2/3 on the lid. Take a look from time to time, stir and gradually fill up with the remaining liters of water.
7. After about 3.5 hours I took out the chicken pieces and peeled them off.
8. Depending on your taste, add the pearl barley approx. 40 - 60 minutes before serving.
9. I like it pulled through rather nicely, so I let the pearl barley simmer for another 1.5 hours.
10. Recipe for the Petromax ft6. Depending on the briquettes and the weather, you have to add more briquettes so that everything simmer slowly.