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1
Chop and dice all of the vegetables into small pieces about 12mm / ½in cubes, cut the potatoes slightly bigger.
2
Dice the chicken breast fillets into similar size pieces.
3
In a large pan heat up the oil from the recipe.
4
Add the chicken to the pan, and stir fry until the chicken separates and turns white in colour.
5
Add the barley, and mix in with the chicken and the oil.
6
Add 500mls/ 1 pint of the water from the main recipe.
7
Crumble in the stock cubes, and add the salt.
8
Stir until the stock cubes have dissolved.
9
Bring to a simmer and place on the lid, gently boil for 10 minutes.
10
After the 10 minutes add the vegetables to the pot, then pour in the remainder of the water.
11
Bring to a boil, cover the pan with the lid, and simmer for 45 minutes.
12
After the 45 minutes your scotch broth is ready to serve.
13
Enjoy
Method
Ingredients
250g / 9oz Potatoes
250g / 9oz Carrots
250g / 9oz Turnip
200g / 7oz Leeks
200g / 7oz Onions
30g / 1oz Parsley
100g / 3½oz Pearl barley
2 Medium Chicken breasts
4 to 6 Chicken stock cubes
2ltr / 3½pts Water
½tsp / 4g Salt
20g / 1½tbls Vegetable oil
Kirkwoods Coffee, Signature blend 500g
Pro Food Homemade 5 book collection with Book 4 completely FREE! Limited time
Silicone Utensil Holder & Drip Pad
12″ / 30cm Wooden Spatula
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