Cock-a-Leekie

Rate this recipe

Preparation info

  • 6

    servings
    • Difficulty

      Easy

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 1 frying chicken (3½ pounds), cut up
  • 3 quarts water
  • 3 onions, sliced
  • 4 parsley sprigs, tied together
  • 1 bay leaf
  • 1 teaspoon poultry seasoning
  • 1 tablespoon salt
  • ½ teaspoon peppercorns
  • 8 to 12 leeks
  • 6 medium potatoes, peeled and cubed, or ½ cup uncooked rice

Method

  1. Simmer the chicken, covered, in the water with the onions, parsley, bay leaf, poultry seasoning, salt and peppercorns for about one hour, until tender. Remove the chicken and cool.

  2. Split the leeks lengthwise and wash thoroughly. Cut into one-inch lengths, using both the white and green portions. Add to the chicken stock. Add the potatoes or rice and boil for about twenty minutes, until tender. Remove the parsley and bay leaf.

  3. Meanwhile, remove the skin and bones of the chicken and cut the meat into large bite-size pieces. Add to the soup, adjust seasonings, and reheat.

Part of

‌