Cock-a-leekie

Cock-a-leekie

By
From
Encyclopedia of Food and Cookery
Serves
6-8

Nourishing soups are a great tradition of Scottish cooking. You can serve cock-a-leekie with the chicken in it, or serve the broth first and the chicken as the main course. Some recipes include a little chopped bacon and a few prunes in the ingredients.

Ingredients

Quantity Ingredient
1 large chicken, with its giblets
2.5 litres water
2 teaspoons salt
6 leeks, shredded
1 onion, chopped
2 tablespoons rice
good pinch freshly ground white pepper
1 tablespoon parsley, chopped

Method

  1. Truss chicken and put it into a large saucepan with water, salt and giblets. Bring slowly to the boil and skim well. Cover and simmer gently for 1 hour.
  2. Add leeks, onion and rice and continue to simmer until chicken is tender. Remove chicken and giblets, and skim off any excess fat from top of soup. Remove meat from bones and cut it into chunks. Cut giblets into pieces and return with chicken meat to the pot. Add pepper, parsley and more salt if required, and reheat soup.
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