Recipe for cooking cock-a-leekie soup

Recipes from England :: English Soups and Stews

1 small chicken, with giblets
1 onion, peeled and roughly chopped
2 med. carrots, peeled and roughly chopped
Bouquet garni
8 black peppercorns
1/4 tsp. salt
8 c. water
6 small or 3 large leeks
1/4 c. butter
2 scallions, trimmed and sliced
Salt and freshly-ground black pepper
2 Tbsp. finely minced fresh parsley

Thoroughly wash the chicken in lots of cold, running water. Place the whole bird into a large heavy saucepan, then add onion, carrots, bouquet garni, peppercorns, salt and water. Let it come to a boil quickly, then turn the heat down and simmer for 90 mins. From time to time skim off the scum and fat that rises to the surface.

Carefully remove the chicken with slotted spoons and put to one side until it is cool enough to handle. Strain the liquid through a colander into a large bowl, discard the vegetables, and set liquid in the refrigerator to cool thoroughly. Place in the refrigerator after the liquid has cooled. Now remove as much of the flesh of the chicken as you can. Cut the flesh into small pieces, about 1/2-in. chunks.

Remove liquid from the refrigerator and remove fat which has risen to the top. Clean the leeks, then chop them into small round sections. In a large pan, melt the butter. Add leeks and scallions. Cover with a tight-fitting lid, and sweat over med. heat for 5 mins., shaking to rotate. Slowly add all the stick, then the chicken pieces. When you are ready to serve, bring slowly to a boil and simmer for 15 mins. Stir well, then add salt and pepper to taste. To serve, sprinkle and distribute each portion with a tsp. of the parsley.