You need enough to cover the chicken. The best traditional and contemporary scottish recipes by sue lawrence suggests serving the broth in bowls whilst serving the chicken on a platter and carved at the table to be put into the soup depending on the taste of each person. The book scots cooking. The auld reekie does not refer to the soup being smokey but to the origins of the recipe in edinburgh which used to be called auld reekie in the days of coal fires. Then wash the slices thoroughly turning them over and over under running water in a colander to get rid of the sand and dirt in which they were grown.
It s burns night on 25th january. Next time i would like to include giblets as i think they d add a gamey flavour and maybe replace the rice with the more traditional barley but it was pretty good as it was. 3 hr 30 min. Very easy dish to make that tastes great. Strain the soup into a clean saucepan and discard all the other ingredients.
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Robert burns though known the world o er as scotland s national poet was born into a poor farming family in ayrshire rather than the. Sit the chicken in a large saucepan so it fits snugly and add the stock. Use as much as 2 of the green. Cut off and discard the root area 1 8 up the white bulb. Season to taste and serve with really good bread.
With many variations none are wrong. Pull the meat from the chicken bones and tear into large chunks. After all this is a chicken and leek soup and of course its recipe is open to interpretation. The salt and pepper if used can be added at this stage of the recipe for cock a leekie soup. Freshly ground black pepper to taste.
Add the bay and season with salt and pepper. Add the bay and season with salt and pepper. With many variations none are wrong. Robert burns though known the world o er as scotland s national poet was born into a poor farming family in ayrshire rather than the. Transfer the chicken to a large heavy based pan reserving.
Freshly ground black pepper to taste. It s burns night on 25th january. This earthy and traditional scottish dish dates back to the 16th century. You need enough to cover the chicken.
