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Cock-a-leekie — Scottish chicken, leek and prune soup
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Source: https://recipheon.com/en/recipes/soups/cock-a-leekie-scottish-chicken-leek-and-prune-soup
About this recipe
Cock-a-leekie is a Scottish chicken and leek soup with a distinctive flavor rounded out by prunes. It starts with a clear broth gently simmered with bone-in chicken legs. The leeks go in at two stages: the first batch lends sweetness to the soup, while the second remains clearly visible among the pieces of meat. Soft prunes add a delicate fruity note, and parsley freshens the dish. The meat is removed from the bones and returned to the pot, making the soup easy to eat with a spoon. Four large servings take about 2 hours to prepare.
Ingredients
Chicken, leeks and broth
1000 g raw whole chicken legs, with bones but without skin, about 4 large legs; weighed after removing the skin, with bones removed after cooking
600 g raw leeks, white and light green parts, weighed after cleaning and trimming
100 g soft dried prunes without pits
1500 ml cold water
1 dried bay leaf, removed after cooking
0.5 g ground black pepper
salt, divided: 6 g for the broth and up to 6 g for final seasoning to taste
8 g fresh parsley, weighed after removing thick stems
Steps
Halve the leeks lengthwise, fan out the layers and rinse away all the grit under running water. Cut into half-moons about 1 cm thick and divide into two equal portions. Halve the prunes, finely chop the parsley and set aside for serving. Divide the chicken legs without skin at the joints into drumsticks and thighs, giving about 8 bone-in pieces.
Arrange the chicken in a pot that holds the pieces fairly snugly and pour in 1500 ml of cold water; it should cover them. Heat over medium heat for about 15–20 minutes until the water comes to a gentle boil. Skim off the foam with a spoon as it rises, then lower the heat so the broth barely bubbles. A vigorous boil will make the soup cloudy.
Add half the leeks, the bay leaf and 6 g of salt. Wait until the broth returns to a gentle simmer, then cook with the lid slightly ajar for about 50–60 minutes from that point. The chicken should be cooked through, with tender meat that comes away easily from the bones; extend the cooking time if the meat is still firm around the joint. Keep the heat low and the lid only slightly ajar so too much liquid does not evaporate.
Lift the chicken onto a plate and remove the bay leaf. Add the remaining leeks to the pot, return to a gentle simmer and cook for 10–15 minutes. Add the prune halves and cook for about 5 minutes more until the leeks are soft and the prunes are hot and slightly plumped; the short cooking time helps keep the pieces intact. Remove the meat from the bones as described in the next step while the leeks cook.
Leave the chicken for a few minutes until cool enough to handle comfortably; this happens while the leeks cook. Use forks to separate the meat from the bones and cartilage, then divide it into small spoon-sized pieces. Discard the bones and cartilage, keeping all the meat for the soup.
AI-generated Return the meat to the pot, add the pepper and heat over low heat for 2–3 minutes until the soup is hot. Taste the broth and add the remaining salt to taste if needed. Divide the chicken, leeks and prunes among four deep bowls, ladle in the broth and sprinkle with parsley. Serve immediately.
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