Recipe – Cock-a-leekie

In Recipes by Anna HymanLeave a Comment

One of Scotland’s oldest soup-stews


Our very grateful thanks to Kevin Dalgleish, Head Chef of the world renowned luxury retreat Ackergill Tower, Caithness, for letting the Foody Traveller reproduce one of his favourite recipes.

Click here to read our full feature: A taste of the North Highlands.

Ingredients

1 whole chicken
Bouquet garni – thyme, bay, parsley stocks.
2 litre of brown chicken stock or water
1 onion halved
1 onion, finely chopped
6 leeks, trimmed and washed and cut into 5cm pieces
6 spring onions, finely sliced
100g of semi dried pitted prunes, halved
1 small bunch of parsley, chopped

Place the chicken into a large pot; pour in the stock making sure the chicken is covered by the liquid.

Slowly bring to the boil, turn down the heat add in the bouquet garni and the halved onion and simmer on a very low hear with a lid on for about 2 hours, skimming frequently.

Carefully remove the chicken from the pot. Strain the liquid into a pot and discard the garni and onion.

Remove the meat from the bones and tear into bite size pieces removing all skin.

Place the pot back on the heat and add in chopped onion and leeks, simmer for around 20min

Remove from the heat and add in chicken meat, chopped spring onions, prunes and chopped parsley. Season with salt and white pepper serve at once.

Tip

Place chicken meat, parsley and prunes into warmed soup bowls and pour over hot soup, this will make sure everyone will get some prunes and chicken.

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