Cock-a-Leekie Chicken Soup

2saves
2hours45min


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You can serve cock-a-leekie with the chicken in it, or serve the soup first with a spoonful of rice, followed by the chicken as the main course.

Lynn Cole

Ingredients
Serves: 6 

  • 1 kg shin of beef, trimmed of fat and cubed
  • Bouquet garni
  • 3.5 litres water
  • 2 kg chicken, with giblets, rinsed under cold water and drained
  • 12 dried prunes
  • 2 medium onions, peeled and finely chopped
  • 4 small leeks, trimmed to leave about 7 cm of the green part, washed
  • salt and freshly ground black pepper

Directions
Preparation:30min  ›  Cook:2hours15min  ›  Ready in:2hours45min 

  1. Put the beef and bouquet garni into a large saucepan, cover with the water and bring to the boil. Reduce the heat and skim the scum from the surface. Partly cover the pan and simmer for 1 hour.
  2. Add the chicken, giblets (excluding the liver) and prunes to the pan and simmer for a further hour, or until the chicken is cooked. Transfer the chicken to a plate and leave to cool. Strain the stock through a large sieve into a bowl. Reserve the prunes, but discard the beef and bouquet garni. Skim the fat from the stock, discarding all but 2 tablespoons.
  3. Remove the skin from the chicken, then pull the flesh from the bones and tear it into strips. Heat the reserved fat in a large saucepan, add the chopped onions and cook over medium heat until soft and translucent.
  4. Finely slice two leeks and finely chop the rest. Stir the leeks into the onions, cover and cook gently for about 5 minutes, or until soft. Add the reserved stock, shredded chicken and prunes. Bring to the boil, then reduce the heat and simmer, uncovered, for 10 minutes. Remove from the heat and allow to cool. Refrigerate overnight.
  5. Remove the fat from the top of the soup, reheat and season to taste with salt and pepper. Serve piping hot with good, crusty bread and butter.

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