2 chicken quarters, about 700 g (1 1/2 lb) total weight
salt and freshly ground pepper
1 small carrot, peeled and sliced
1 small onion, peeled and sliced
6 whole black peppercorns
1 bay leaf
1.1 litres (2 pints) water; and 60 ml (4 tbsp)
75 g (3 oz) pearl barley
30 ml (2 tbsp) chopped parsley
2.5 ml (1/2 tsp) dried tarragon
30 ml (2 tbsp) cornflour
pinch of ground turmeric
142 ml (5 fl oz) carton single cream
1. Put the chicken, a good pinch of salt, the carrot and onion slices, peppercorns and bay leaf into a large saucepan with the 1.1 litres (2 pints) water. Bring to the boil, cover and simmer for 45-50 minutes, or until the chicken is tender. Remove the chicken and cool; strain and reserve the stock.
2. Bring a pan of water to the boil and cook the barley until tender, about 1 hour. Drain well.
3. Skin the chicken pieces. Remove the flesh and cut into bite-sized pieces. Skim the reserved stock and measure out 900 ml (1 1/2 pints). Put into a saucepan with the chicken, barley, parsley and tarragon.
4. Mix the cornflour and turmeric to a smooth paste with 60 ml (4 tbsp) water. Stir into the chicken mixture and bring to the boil, stirring, then simmer for 10-15 minutes. Stir in the single cream. Season and reheat gently without boiling.