1 (4 to 5 lb.) stewing chicken
1 1/2 qts. water
1 sm. onion
1 clove garlic
1 branch celery
1 sm. turnip
1 c. pearl barley
1/2 c. cabbage (purple)
4 carrots
2 potatoes, sliced in sm. pieces

Start this in the morning, let it cook slow all day for a more flavorable stew. Place chicken in water (for less fat intake - skin chicken) the skin does give extra flavor though. Add onion, garlic, celery, and turnip, let simmer 3 hours. Remove bones and skin. Add barley, cabbage, carrots and potatoes. Let simmer 3 to 4 more hours or until potatoes are tender. Serve with some hot rolls.