The trick to this recipe? Homemade chicken broth. You won't believe the flavor it gives a seemingly simple dish like this barley risotto (which might otherwise be somewhat unremarkable). We've been stashing the carcasses of rotisserie chickens in the freezer, and when we're up to three or so we break out the stock pot and get a boilin'. If you've never made homemade chicken stock before, it's really quite simple. We first like to saute some veggies in a bit of olive oil (onions, carrots, celery, garlic), then deglaze it with a bit of Madeira wine. Add in the chicken remains, some bay leaf, whole peppercorns, fresh thyme, parsley stems (or any other fresh herbs/herb stems you have), and a bit of salt. Fill with water, and boil away for 2-3 hours or until your entire house smells DIVINE. Strain, and allow the broth to cool before skimming off as much fat as you can (if you refrigerate it this will be much easier). We then measure it out into 1/2, 1, and 2 cup portions and freeze it for

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