1 stewing chicken, trussed, optional
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
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.