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

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

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).