Homemade rustic rooster soup

This soup is very useful, as the rooster gives a very rich, rich broth, satisfying for a person. If you do not have an oven or a stove complex, in fact, you cannot cook this soup, since it is presented in the recipe, this is not a problem. Modern electric ovens or slow cookers have adjustment modes for languor. According to well-defined temperatures, you can get the same soup. cook for two hours at a temperature of one hundred and eighty degrees and then for about two hours, you can simmer more at a temperature of one hundred degrees. After this time, the dish will be ready. From the ingredients, if there is still no rooster, you can use an ordinary chicken. But the broth will still not be so rich, cool. If you like spicy, then you can throw hot pepper into the pot and use any seasonings to your liking. For example, in the season of green parsley or dill, it is necessary not to forget about this. The fragrance will only improve. Instead of peas, it is very good to use pearl barley. But not millet or buckwheat. They are not suitable for stewed soups. I want to say separately to those who still have a furnace complex. I cook the heat from the coals exactly the same as for cooking kebabs in an amount of about three kilograms. For the convenience of serving the dish, I recommend putting the whole boiled rooster on a separate plate. You can eat its meat separately, washed down with steep broth.