SERVES 6-8
1 chicken, about 1.5kg,
jointed
sea salt and black pepper
1 bouquet garni (bay leaf,
few thyme and parsley
sprigs, tied together)
1.5-2 litres chicken stock
(see page 243), or water
5 large leeks, about 500g
in total, trimmed
200g cooked rice
200g soft pitted prunes
60 SOUPS AND BROTHS
Cock-a-leekie soup
This winter warmer is traditionally served as a starter at
Scottish holiday feasts, including Hogmanay and Burn's
Night. As the name suggests, chicken and leeks are the key
ingredients, along with prunes. We like the mild sweetness
these add to the light and savoury broth, but you can leave
them out if you prefer.Rub the chicken joints with salt and pepper and place in a large
cooking pot with the bouquet garni and stock. If the stock doesn't
quite cover the chicken, top up with cold water. Add a generous pinch
each of sa lt and pepper and bring the liquid to a simmer. Skim off any
froth or scum that rises to the surface. Turn the heat to the lowest
setting, partially cover the pan and simmer ge'1tlyfor 30 minutes; the
surface of the liquid should barely move.In the meantime, slice the leeks on the diagonal into 1-2cm wide
pieces. Add them to the pan and simmer for 30 minutes until the
chicken is tender throughout.Lift the chicken out of the stock and leave until cool enough to handle.
Meanwhile, add the rice and prunes to the stock and simmer for
another 15-20 minutes. Remove the bouquet garni.Shred the chicken meat, discarding the skin and bones, then return to
the stock to warm through. Taste and adjust the seasoning. Ladle the
soup into warm soup plates to serve.