Cock-a-leekie

Name: Cock-a-leekie
Yield: Serves 4
Cuisine: British
Ingredients: sea salt and pepper; 150 g (5 oz) small finger leeks, halved if long and rinsed; 16 large good quality pitted prunes, soaked in warm water overnight; 4 chicken legs, skinned; 200 g (7 oz) large leeks, halved lengthways and rinsed; 2 litres (3½ pints) chicken stock; 200 g (7 oz) piece of stewing beef, such as shin or flank

Preparation info

Serves
4

Difficulty
Medium

Appears in

British Food

By Mark Hix

Published 2005

About

This ancient soupy stew is usually attributed to the Scots but it is also sometimes claimed by the Welsh.

Ingredients

200 g (7 oz) piece of stewing beef, such as shin or flank
2 litres (

Europe
United Kingdom
Stew
Gluten-free

Method

Put the beef into a saucepan with the chicken stock. Add the large leeks, trimming them to fit the pan if necessary. Bring to the boil and skim off any scum that forms on the surface. Season with salt and pepper, then simmer gently for 1¼ hours.
Meanwhile, cut the chicken legs in half at the joint, and chop the knuckles off the drumsticks. Add the chicken legs