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LOCATION: Recipes >> Soups >> I don't want the Cockaleekie, I want the Cress! <Five brownie points to

Print this Recipe    I don't want the Cockaleekie, I want the Cress! <Five brownie points to

whoever can give the source of my quote).

If you want really inexpensive, leave the chicken out of this one.

Cock-a-Leekie

1 stewing chicken, trussed
10 to 12 medium-sized leeks (about 2 lb), trimmed, washed and sliced
2 quarts beef stock or water
bouquet garni of 1 whole clove, 1 blade mace, 1 sprig parsley and 6
peppercorns (optional)
salt
freshly ground allspice
2 dried prunes

Place the fowl in a large pot with three or four of the leeks and the
stock or water. If using water, add the bouquet garni, tied in a piece
of cheesecloth. Bring to a boil, skim and then cook gently for 2 hours
or longer, until the fowl is tender, when it should be removed. Clear
off all the grease with paper towels. Add the remainder of the leeks
cut into 1 inch lengths. Add salt and allspice to taste. Simmer very
gently until leeks are tender. Half hour before serving, add the prunes.
A little minced fowl may be added to the soup before serving it.

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