Preparation / Directions:
Put the chicken, beef, stock, bacon, thyme, and bay leaf in a large, heavy
pot
and bring to a boil. Reduce the heat and simmer, covered, for 30 min.
Meanwhile boil barley in 11/2 cups water for 10 min Drain and set aside.
Remove chicken for pot. When cool enoguh to handle, debone and set aside.
Add
leeks and barley to the pot, and simmer 15 min Remove beef shanks and
debone.
Chop meat coarsely, and return to the pot, along with the chicken. Simmer
covered, for 5 min more. Season with salt and pepper to taste and garnish with
parsley.
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