Tuesday, July 27, 2010

Cock-a-leekie soup

By Ryan Kavanagh



Put a couple of beef bones in a pot of cold water (2L–2.5L) and bring to a simmer. Meanwhile, finely chop a few baby carrots and wash a stalk of celery. Add these to the stock with a bay leaf or two. Skim the scum that rises to the surface every 10–20 minutes.

Halve 3 large or 6 small leeks along the length of the leek. Cut the white and pale green area of the stalks into centimeter wide slices and wash these in several baths of water to remove the dirt.

After an hour, rinse the chicken and add it to the stock with the washed leeks. Any cut of chicken will do, I used a half-chicken and a few chicken legs with thigh. Traditionally a boiling fowl is used. Continue to skim any scum that rises to the surface.

Once the chicken is cooked, remove it and let it cool for a few minutes to avoid burning yourself. Remove the meat from the bones and return it to the stock.

Serve with the addition of chopped fresh parsley and a few sliced pitted prunes.

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