- 1 Rinse barley in cold water for 15 minutes. Cook on low heat in chicken stock and beer for 30 to 35 minutes. (1 cup/2,5dl of chicken stock and about 2 cups/5dl of beer).
- 2 Sprinkle salt and cornstarch over the chicken legs. Fry them in butter in a frying pan for about 10 minutes with a rock or other type of weight on top. Remove the rock og weight, turn the legs, and fry for another 10 minutes. Take the legs out of the pan.
- 3 Pop the barley in the hot pan, and let it cool on a paper towel to drain the grease. Deglaze the frying pan with onions, green kale, and malt vinegar.
Serve the dish with boiled barley and sprinkle the popped barley on top.