Friday, 23 March 2012

Cock-A-Leeky Soup Recipe

 
Cock A Leeky Soup


When I was the Chef-de-Partie at Coylum Bridge Hotel, I was shown the old traditional way how to make Cock-A-Leeky Soup. The Head Chef, who was only ever referred to as “Chef” told me “It takes two days and three pans, to make it the Highland way “ So in honour of the man who’s name I never know, this is his recipe, We used to use ten, 6lb boiling fowls and 2 boxes of leeks, so I’ve tried to scale the amounts down for this recipe
1        Boiling Fowl about 5-6lb
4        Leeks
¼ lb   Long Grain Rice
4oz    Prunes
Salt and Pepper
Mixed Herbs, made into a Bouquet garni

DAY ONE.

Place the Boiling Fowl in a large pan, cover with water, and bring to the boil. Skim the surface. Add the bouquet garni, salt and pepper,
Simmer till the chicken is tender about 2 to 2 ½ hours
Allow too cool.
Meanwhile soak the prunes.
Wash, peel and cut the leeks into thin strips, then wash again.

DAY TWO


Remove the bird from the stock, pull off all the meat and cut into fine strips.

Remove any fat from the top of the stock and strain into a clean pan.
Add the leeks and cook for 20 to 30 minutes.
In the third pan, lightly boil the rice, for about 13 minutes
Destone and slice the prunes
Wash the rice under cold water and drain well.
Add the chicken, rice and prunes, bring back to the boil, check the seasoning and serve in warmed bowls.

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