Broths: Cock-a-Leekie

Name: Broths: Cock-a-Leekie
Yield: Yield: 6-8
Cuisine: United Kingdom
Ingredients: 1 kg (2 lb) leeks, finely chopped; Salt and pepper; 1 boiling chicken or a roast chicken carcass; 3-4 onions, finely sliced; 2-3 tablespoons chopped parsley; Several sprigs of parsley and thyme, plus 3 bay leaves tied in a bundle with celery stalk or leek leaves; 2-3 tablespoons dripping or oil; 1 onion stuck with 3-4 cloves; 3 L (5 pt) cold water; 50 g (2 oz) long-grain brown rice or small pasta (pastini); 8 soaked prunes (optional)

Chicken and Leek Broth

Preparation info

Yield:
6-8

Difficulty
Easy

Appears in

Classic Scots Cookery

By Catherine Brown

Published 2003

About

Cook’s Tip: If it’s impossible to find a chicken with flavour, two well-hung pheasants will make a very good substitute.

Ingredients

1 boiling chicken or a roast chicken carcass
3 L (5 pt) cold water

Europe
United Kingdom
Soup
Gluten-free

Method

Cooking the Chicken

Put the chicken into the water and bring slowly to a simmer. Skim. Add the herbs and clove-studded onion. Cook for about one to two hours. Strain, reserving the liquid.

Cooking the Vegetables and Rice

Heat the dripping or oil in the pot and add the onions. Cook slowly till transparent. Add the white of leek and cook for