Authentic Cock-A-Leekie Recipe
Ingredients
| 2 1/2 lib/1.25 kg oven-ready chicken | ||
| 1 onion, peeled and sliced | ||
| Bay leaves | 2 | |
| Few parsley sprigs | ||
| 1 lb/450 g leeks, washed, trimmed | ||
| 3 pints/1.7 litres chicken stock | ||
| Rice grain | 3 Ounce | |
| 4 oz/100 g no-need-to-soak prunes | ||
| Ground black pepper | 1 To taste | |
| Salt | To Taste | |
Directions
Wash the chicken, place in a large pan with the onion, bay leaves and parsley sprigs.
Cut leeks into rings, place half in the pan and reserve remainder.
Add the stock to pan, bring to the boil, cover, then simmer for 2 hrs, or until chicken is tender.
Remove the chicken, discard skin and bones, cut flesh into small chunks.
Skim off any fat from top of cooking liquid, then return chicken to pan with rice and prunes.
Bring to the boil, then simmer for 20 mins.
Add the remaining leeks, season to taste, and continue to simmer for 10 mins, or until leeks are tender.
Cut leeks into rings, place half in the pan and reserve remainder.
Add the stock to pan, bring to the boil, cover, then simmer for 2 hrs, or until chicken is tender.
Remove the chicken, discard skin and bones, cut flesh into small chunks.
Skim off any fat from top of cooking liquid, then return chicken to pan with rice and prunes.
Bring to the boil, then simmer for 20 mins.
Add the remaining leeks, season to taste, and continue to simmer for 10 mins, or until leeks are tender.
Chef
