Cockaleekie Soup

Add the leeks carrots celery and prunes to the cooking liquid if you used water add a couple of chicken stock cubes at this stage. Soak leeks in a bowl of water about 10 minutes. Bring to the boil then cover and cook for 20 minutes or.

Olivia Luz

Heat the oil in a large heavy based saucepan until hot. Put the chicken and half of the chopped leeks in a large stockpot or pan and cover with cold water. Add the bacon carrots celery and leek tops and fry for 5 mins until it all starts to brown. Place a large dutch oven or soup pot over medium heat and melt 2 tablespoons of the butter. Remove chicken discard the bones and skin chop meat into bite size pieces and return to the pot.

Pour off any excess fat. Cover the pan with a tight fitting lid and simmer gently for 1 hour or until the chicken is falling off the bone. Add leeks prunes and barley to broth. Bring to a boil reduce heat to low and simmer for 1 hour. Put the legs in a large pan with 2 litres of cold water.

Fry the chicken pieces in batches until golden brown then remove and set aside. The original recipe added prunes during cooking and traditionalists still garnish with a julienne of prunes. Transfer the chicken to a plate and. The amount of time needed depends on the size and freshness of the chicken. Cock a leekie soup is a traditional scottish chicken soup.

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Bring to a boil reduce heat and simmer until thick about 40 minutes more. Finely dice carrot and celery. Step 2 add the chicken broth leeks celery thyme parsley salt and ground black pepper. Add chicken meat leeks barley celery seed cloves salt and black pepper to stock and simmer until barley is tender and flavors have blended about 1 hour. Redirected from cock a leekie soup cock a leekie soup is a scottish soup dish consisting of leeks and peppered chicken stock often thickened with rice or sometimes barley.

Step 3 remove bones and vegetables from stock using a slotted spoon. Perfect cock a leekie soup serves 4 2 chicken legs 2 large leeks 1 large carrot 1 bay leaf 100g barley optional 25g soft dried prunes. It s wonderfully warming on a cold day. Once chicken has cooled shred meat. Saute the chicken on each side until well browned about 10 minutes.

Saute the chicken on each side until well browned about 10 minutes. Step 3 remove bones and vegetables from stock using a slotted spoon. Bring to a boil reduce heat and simmer until thick about 40 minutes more. Fry the chicken pieces in batches until golden brown then remove and set aside. Pour off any excess fat.

Once chicken has cooled shred meat. Heat the oil in a large heavy based saucepan until hot.