Virtual Sefer Tamie’s White Chili

1 ½ pounds of raw rear quarters of chicken cooked in about
6 cups of water
Additional water for soaking beans
2 cups of great northern beans
2 cups of dry barley
1 4oz can of chopped green chilies
2 cups of chopped onions
4 cloves of garlic
2 heaping teaspoons of cumin
2 heaping teaspoons of oregano flakes
1 teaspoon of red pepper
2 tablespoons of olive oil
a couple of dashes of hot sauce
Season salt
Garlic granules
Salt to taste
Set the beans to soak in water
Boil the chicken in the 6 cups of water seasoned with season salt and garlic granules.
Refrigerate overnight. Remove the yellow fat that has risen to the top of the pan. Debone the chicken removing the fatty skin as well reserving the broth.
Sauté the onions, and garlic in the olive oil. Add this to the chicken and broth along with all of the other ingredients. Bring all to a boil. Turn down and simmer until beans and barley are tender.

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SALT was greatly needed and I do NOT LIKE SALT. But once I added it, I liked it better. I hope that the leftovers will be better.