Cock-a-Leekie

Cock-a-Leekie is a traditional Scottish chicken and leek soup that is very tasty. You are poaching a chicken in chicken stock and then just cooking some vegetables. Simple and perfect.
This is based on a Mary Berry recipe. I’m not sure if the prunes are traditional but they do add a background sweetness and work well.
With the meat of the whole chicken in the soup, along with the vegetables, it can get pretty “thick”, or crowded. Adding a little vegetable stock (the wonderful Marigold Boullion) can thin it to a nicer consistency without losing the great chicken flavour.

Ingredients

  • 1 small chicken
  • 2 litres chicken stock (or use a vegetable stock), add more later if needed
  • 3 bay leaves
  • 4 medium leeks, or just 3 if they are huge, cleaned of grit and halved lengthways, and then sliced
  • 2 carrots, peeled, halved lengthways, sliced
  • 2 sticks celery, halved lengthways, sliced
  • 12 ready-to-eat dried prunes, cut into halves
  • salt and freshly ground black pepper

Method

  1. Sit the chicken in a large saucepan so it fits snugly and add the stock; you need enough to cover the chicken.
  2. Add the bay and season with salt and pepper. Bring to the boil on a high heat. Cover and simmer for 1–1¼ hours. Take the chicken out to cool and cover with foil.
  3. Add the leeks, carrots, celery and prunes to the cooking liquid. Add any extra stock if it’s needed.
  4. Bring to a simmer, then cover and cook for 20 minutes, or until the vegetables are tender.
  5. Pull the meat from the chicken carcass into and cut into bite-sized pieces, discarding any skin and bone. Remove the bay leaves from the pan, add a little salt and pepper if needed, return the chicken to the pan and stir. Heat until piping hot.

The cock-a-Leekie soup really needs no garnish or fanciness. It’s just a big bowl of lovely chicken soup.

Variant

A good variant to make the dish into more of a carby meal is to soften off some thin egg noodles as the pack instructions say, and then add the drained noodles to the soup just before serving.

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