Recipe: Cock-a-Leekie Soup

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Ingredients

  • 1 tbsp vegetable oil
  • 1 medium chicken jointed into pieces
  • 180g smoked bacon lardon
  • 2 carrots chopped
  • 2 celery sticks, chopped
  • 1-2 leeks washed and cut into thick rounds (tops reserved)
  • Splash of white wine
  • 2 bay leaves
  • ½ bunch thyme sprigs
  • 15-20 stoned prunes

Method

  1. Heat the oil in a large heavy-based saucepan until hot. Fry the chicken pieces in batches until golden brown, then remove and set aside. Add the bacon, carrots, celery and leek tops, and fry for 5 mins until it all starts to brown. Pour off any excess fat.
  2. Splash in the wine and boil rapidly scraping the bottom of the pan. Return the chicken pieces with the herbs and add enough cold water to cover. Slowly bring to the boil and then simmer for 40 mins until the chicken is tender.
  3. Remove the chicken to a plate, cover with foil and leave to cool slightly. Strain the soup into a clean saucepan and discard all the other ingredients. Leave to stand for a few mins and skim off any fat that rises to the top. Pull the meat from the chicken bones and tear into large chunks.
  4. Serve with warms chunks of buttered bread.

Celebrating Burns Night or just looking for more Scottish recipes? Check out our Haggis recipe and our Clootie Dumpling recipe for more ideas.