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Cock-A-Leekie (Chicken and Leek Soup)
Yield: 7 servings

2 1/2 lb frying chicken cut up
4 c water
1 medium carrot, sliced
1 medium stalk celery, sliced
1/2 c barley
2 ts chicken bouillon
2 ts salt
1/4 ts pepper
1 ea bay leaf
1 1/2 c sliced leeks, with tops

Heat all ingredients except leeks to boiling in Dutch oven. Reduce
heat. Cover and simmer 30 minutes. Add leeks. Heat to boiling;
reduce heat. Cover and simmer until thickest pieces of chicken are
done, about 15 minutes. Remove chicken from broth and cool slightly.
Remove chicken from bones and skin; cut chicken into 1 inch pieces.
Skim fat from both. Remove bay leaf. Add chicken to broth. Heat
until hot, about 5 minutes.


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A quick, easy and flavorful soup or stew, February 3, 2006 - 07:58 PM
Reviewer: Ross from Seattle, WA
Not the traditional Cockaleekie, however it is easier and quicker to prepare. Be sure to cut the green of the leeks very fine, perhaps like shredded. I found that not including breast meat made the texture and flavor more like the traditional method of preparation. I have also served it with a side of prunes with pits (people realize pits are there this way) to make it more traditional.

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