adapted from From Asparagus to Zucchini
Rinse and quarter a whole chicken. Place chicken quarters in a large pot with water; add a bay leaf, 10 peppercorns, and 4 whole cloves. Bring to low boil, skimming as needed. Reduce to low simmer and cook about 1 ½ hours, skimming as needed.
Remove chicken; let cool. Remove any fat floating on remaining stock, then strain through a very fine mesh colander lined with cheesecloth. Clean out soup pot and return stock to it. Add three (or more) finely chopped leeks and one large chopped peeled carrot, bring to boil, and add ½ cup pearl barley. Simmer until barley is cooked, about 35 minutes.
Meanwhile, remove skin and bones from chicken; shred the meat. When barley is cooked, stir in chicken. Heat through. Season to taste.
