Freezing Chicken Barley

Our answer

Nigella's Chicken Barley (from AT MY TABLE) is a pottage, a thick soup that is almost like a stew. It is best when freshly made but leftovers should be refrigerated within two hours of making and will keep for up to 3 days in the fridge. Leftovers can also be frozen for up to 3 months and should be defrosted overnight in the fridge. Reheat the Chicken Barley in a saucepan, adding a splash of water if necessary, until piping hot and reheat leftovers only once.

Pearl barley usually absorbs around 3 times its volume in liquid so for this recipe it should absorb around half of the stock used, leaving the rest in the pan for serving. You may find that the Chicken Barley will thicken more if you let it stand for a few minutes after cooking. However, if you feel there is too much stock just skim some of it off before serving and refrigerate it to use for heating leftovers.