Cock-A-Leekie Chicken Stew
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Cock-A-Leekie Chicken Stew
Scottish Cock-A-Leekie stew is traditionally quite thick, but I prefer it a bit thinner and have adapted the recipe. Make sure you clean the leek well.
Ingredients
Serves: 5
- 1 (1-1.5kg) whole chicken, cut into pieces
- 1/2 cup sliced carrots
- 1 cup (185g) barley
- 2 1/2 cups (625ml) water
- 1 teaspoon chicken stock powder
- salt and pepper to taste
- 1 leek, sliced
Directions
Preparation:5min ›
Cook:1hour ›
Ready in:1hour5min
- In a large pot combine the chicken, carrots, barley, water, stock and salt and pepper to taste. Bring all to a boil. Reduce heat, cover and let simmer for 30 minutes or until chicken is cooked through and no longer pink inside. Skim the top of the liquid as needed.
- Remove chicken from pot and add leeks. Bring back to a boil; reduce heat, cover and let simmer another 15 minutes or so, until thickened.
- Meanwhile, skin and debone the cooked chicken. Return chicken meat to thickened stew and cook for about 5 minutes to heat through. Serve hot.
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