Bones and trimmings from 1 turkey or 3 1/2 lb. frying chicken, cut up
8 c. water
3 chicken-flavor bouillon cubes or 3 tsp. instant chicken bouillon
1 tsp. salt
1/4 tsp. poultry seasoning or sage
1 bay leaf
1/2 c. barley
1 1/2 c. sliced carrots
1 c. chopped onions
1 c. sliced celery
2 tbsp. chopped fresh parsley

If using frying chicken, in 5-quart Dutch oven, combine chicken and water. Bring to a boil. Reduce heat; cover and simmer 15 minutes. Skim off any scum that rises to the surface. Add bouillon cubes, salt, poultry seasoning and bay leaf. Simmer covered an additional 35 to 45 minutes or until chicken is tender. Remove chicken from broth. Remove chicken from bones; cut into bite-size pieces. Skim fat from broth. Return chicken to broth; stir in barley. Continue as directed above.

3/4 cup cracked bulgur, 1/2 cup uncooked regular rice or 1 1/2 cups wide egg noodles can be substituted for barley. Omit 30 minute simmering time; add bulgur, rice or noodles with vegetables to broth. Continue as directed above.

One cup corn, peas, diced potatoes, sliced zucchini or sliced mushrooms can be added.

In 5-quart Dutch oven, combine turkey bones and trimmings, water, bouillon cubes, salt, poultry seasoning and bay leaf. Bring to a boil. Reduce heat; cover and simmer 1 1/2 hours. Remove bones from broth. Remove turkey from bones. Strain broth; skim off fat. Return turkey to broth; stir in barley.

Bring to a boil. Reduce heat; cover and simmer 30 minutes. Stir in carrots, onions and celery. Simmer covered an additional 20 to 25 minutes or until vegetables and barley are tender. Stir in parsley. 8 (1 1/2 cup) servings.