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Print this Recipe    Cockaleekie 04

Cock-a-Leekie
4-6 Portions

1 large corn fed chicken (1.5-2kg)
3 leeks, washed, tops trimmed and whites finely sliced
2 bay leaves
handful parsley
1 carrot, peeled and sliced in half
1 onion, peeled and sliced in half
1 garlic cloves

half a leek, white finely shredded
oil for deep frying

50g prunes, finely chopped and soaked in a tablespoon of whisky for
1 hour (whisky is optional)
1 Tbsp parsley, finely chopped
4 Tbsp creme fraiche

Preheat oil to 180C in a deep fryer, wok or large saucepan. Deep
fry the leeks in the oil for 1 minute so that it is crisp and light
brown. Remove the leeks from the oil and drain them on kitchen
paper. Set aside until ready to serve (this can be done a up to
a day in advance if you store them in a well sealed container)

Place the chicken in a large saucepan with the green leek tops,
bay leaf, parsley, carrot, onion and garlic. Fill the saucepan with
water so that it just covers the chicken. Place the saucepan on a
stove over a moderate-high heat and bring the water to the boil
then reduce it to a simmer. Scoop off any scum that comes to the
top and leave the chicken to cook at a low simmer for 1 hour. Remove
the chicken from the stock and remove the meat from it. Return

the carcass to the stock and bring it to a strong simmer and leave
it to cook for 30 minutes. Remove the skin from the chicken meat
and roughly dice the leg and thigh meat and slice the breast meat
into even pieces. Place the chicken meat in a covered container
(keeping the dark and breast meat separately) and refrigerate it
until ready to serve. Remove the stock from the heat and strain
it, return it to the saucepan and heat. Add the finely chopped
leeks to the stock and allow the soup to cook for 20 minutes.

Remove the chicken from the refrigerator and add the dark meat to
the soup and bring it to a strong simmer and leave it to cook for
10 minutes..

Distribute the soup evenly among 4-6 bowls. Place the breast meat
in the centre of each soup and place a spoonful of creme fraiche
on it. Sprinkle the parsley and prunes over the soup and scatter
the deep fried leek over the soup. Serve with slices of bread and
butter or cheese scones.

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