Add chicken meat leeks barley celery seed cloves salt and black pepper to stock and simmer until barley is tender and flavors have blended about 1 hour. It s wonderfully warming on a cold day. Pour off any excess fat. Bring to a boil reduce heat and simmer until thick about 40 minutes more. Fry the chicken pieces in batches until golden brown then remove and set aside.

The original recipe added prunes during cooking and traditionalists still garnish with a julienne of prunes. Finely dice carrot and celery. Step 2 add the chicken broth leeks celery thyme parsley salt and ground black pepper. Cock a leekie soup is a traditional scottish chicken soup. Redirected from cock a leekie soup cock a leekie soup is a scottish soup dish consisting of leeks and peppered chicken stock often thickened with rice or sometimes barley.

Step 3 remove bones and vegetables from stock using a slotted spoon. Add the leeks carrots celery and prunes to the cooking liquid if you used water add a couple of chicken stock cubes at this stage. Once chicken has cooled shred meat. Put the legs in a large pan with 2 litres of cold water. The amount of time needed depends on the size and freshness of the chicken.

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Saute the chicken on each side until well browned about 10 minutes. Soak leeks in a bowl of water about 10 minutes. Cover the pan with a tight fitting lid and simmer gently for 1 hour or until the chicken is falling off the bone. Transfer the chicken to a plate and. Place a large dutch oven or soup pot over medium heat and melt 2 tablespoons of the butter.

Bring to the boil then cover and cook for 20 minutes or. Bring to a boil reduce heat to low and simmer for 1 hour. Remove chicken discard the bones and skin chop meat into bite size pieces and return to the pot. Add the bacon carrots celery and leek tops and fry for 5 mins until it all starts to brown. Put the chicken and half of the chopped leeks in a large stockpot or pan and cover with cold water.

Put the chicken and half of the chopped leeks in a large stockpot or pan and cover with cold water. Bring to the boil then cover and cook for 20 minutes or. Saute the chicken on each side until well browned about 10 minutes. Step 3 remove bones and vegetables from stock using a slotted spoon. The original recipe added prunes during cooking and traditionalists still garnish with a julienne of prunes.

Add the bacon carrots celery and leek tops and fry for 5 mins until it all starts to brown. Add chicken meat leeks barley celery seed cloves salt and black pepper to stock and simmer until barley is tender and flavors have blended about 1 hour.