Chicken and Leeks

Name: Chicken and Leeks
Yield: 12–14 Servings, Possibly 3–4 Meals
Cuisine: Scottish
Ingredients: 1 boiling chicken (or 6 drumsticks, 6 wings or 6 thigh pieces)*; Sprigs of fresh herbs: parsley, thyme and bay leaf tied together in a bundle with leek or celery; 6 pt (31) Cold water or strong beef broth; 2 oz (50 g) long-grain brown rice or small pasta (pastaini) (⅓ c); chopped parsley; salt and pepper; 2 lb (1 kg) leeks, finely chopped, white and green separated; 8 soaked prunes or 1 teaspoon sugar**

Cock-a-leekie

Preparation info

12–14
Servings, Possibly 3–4 Meals

Difficulty
Medium

Appears in

Broths to Bannocks

By Catherine Brown

Published 1990

About

Ingredients

1 boiling chicken (or 6 drumsticks, 6 wings or 6

Europe
United Kingdom
Dinner
Scotland
Soup

Method

Cooking the Chicken

Put the chicken into the water or stock and bring slowly to a simmer. Skim. Add the herbs and cook for 1 hour (half an hour if chicken pieces are used).

Cooking the Vegetables and Rice

Add the white of leek, rice, prunes or sugar and cook for another half hour. Remove the chicken when