Cock-A-Leekie with Sausages

Preparation info
    • Difficulty

      Medium

Appears in
A Year in a Scots Kitchen

By Catherine Brown

Published 1996

  • About

To make two meals, first roast the chicken or game birds and then make the remains into a broth, with sausages.

In the broth, potatoes are used instead of rice, and instead of onions a fennel-bulb adds its fresh, aniseed tang. Prunes add sweetness, balancing any bitterness in mature leeks.

Ingredients

To Roast the Chicken or Game Birds

  • 1 × 2 kg (4lb) chicken or game birds
  • 4 tablespoons

Method

Cooking the chicken/game birds

Rub oil over the skin and season with salt. Roast in a hot oven, Gas Mark 8/230C/450F, turning every 20 minutes. For chicken, allow 20 minutes per 500 g (1