Cock-a-Leekie

When I was a young chef, cock-a-leekie was always a bit of a puzzle for me: the only time I ever saw it was at our Hogmanay or Burns Night banquets. The reason it was a puzzle was that I couldn’t understand why we would add prunes to a perfectly nice chicken broth! This recipe is my version of cock-a-leekie – one I remember from my early days as a chef.

This broth has been made in Scotland for hundreds of years. It probably originated in France and changed to fit with what was avail