Cock-a-Leekie

Preparation info

    • Difficulty

      Medium

Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About

Ingredients

  • 1 Boiling chicken
  • 2 lb veal knuckle
  • Salt
  • 1 carrot
  • 1 turnip
  • 1 onion
  • 2 cloves
  • 4 leeks
  • 2 oz rice

    Method

    Put the chicken in a deep pan with the veal knuckle and cover with water, adding a pinch of salt. Bring to the boil, remove scum, then add the carrot, turnip and the onion which has been peeled and stuck with the cloves. Continue simmering till the chicken is tender, and remove the bird. Clean the leeks, removing outer leaves, and cut into short lengths. Strain the broth and add the leeks and the rice. Boil for a further thirty minutes and season to taste. Cut half the chicken meat into small pieces (use the remainder for another dish) and put into the soup. Just before serving add a teaspoonful of chopped parsley.