Busters Recipes

Cock-A-Leekie Soup

2 tablespoons vegetable or olive oil
2 onions -- roughly chopped
2 carrots -- roughly chopped
5 leeks -- 2 roughly chopped, 3 sliced thinly
1 3 pound chicken
2 bay leaves
salt and pepper
3 leeks -- sliced finely
6 prunes -- sliced
2 tablespoons chopped fresh parsley -- to garnish

Heat the oil in a large saucepan over a medium heat, and then add the onions, carrots and 2 roughly chopped leeks. Saute for 3 - 4 minutes until just golden brown.

Wipe the chicken inside and out and remove any excess skin and fat.

Place the chicken in the saucepan with the cooked vegetables and add the bay leaves. Pour in enough cold water to just cover and season well with salt and pepper. Bring to the boil, reduce the heat, then cover and simmer for 1 - 1 1/2 hours. Skim off any scum that forms from time to time.

Remove the chicken from the stock, skin, then remove all the meat. Cut the meat into neat pieces.

Drain the stock through a colander, discard the vegetables and bay leaves and return to the rinsed-out saucepan. Expect to have 2 - 2 1/2 pints of stock. If you have time, it is a good idea to allow the stock to cool so that the fat may be removed. If not, blot the fat off the surface with pieces of kitchen paper.

Heat the stock to simmering point, add the sliced leeks and prunes to the saucepan and heat for about 1 minute.

Return the chicken to the pan and heat through. Serve immediately in warm deep dishes garnished with the parsley.