Ingredients:

• 1 small chicken (1kg)
• 500g hulled barley or wheat (bulgur)
• 50g fresh butter (optional)
• 1/2 cup olive oil
• 1 onion, quartered
• 1 carrot, sliced
• 1 stalks celery, with leaves, chopped
• salt and pepper

Method:

• Place the chicken and vegetables in a pot with enough water to cover.
• Add salt and pepper and cook over medium heat until chicken falls off the bones, about 1 hour.
• Remove the meat and cool.
• Return the bones to the stock, simmer another 15-20 minutes, cool and strain.
• Meanwhile chop the chicken and set aside.
• Heat the olive oil and 1 tablespoon of butter and saute the bulgur.
• Slowly add the hot stock, stir, and simmer, covered, over very low heat foe 2 hours, occasionally stirring until the bulgur cracks.
• About 20 minutes before the end, stir in the chopped chicken.
• Pour some melted butter on top and serve.

(serves 4)