European
European - British - Soups
Cock-a-Leekie
Chef's Menu Description
Legendary Scottish chicken and leek broth simmered with whole chicken, abundant sweet winter leeks, pearl barley, fresh thyme, and soft pitted prunes for a delicate traditional sweetness.
Ingredients
- • 1 whole chicken (approx. 1.4kg) or 4 bone-in chicken thighs
- • 4 large winter leeks, thoroughly washed and sliced into 2cm rounds
- • 60g pearl barley, rinsed
- • 1.8L rich chicken stock
- • 8 soft pitted prunes
- • 2 sprigs fresh thyme and 1 bay leaf
- • Handful of chopped fresh flat-leaf parsley
- • Sea salt and freshly ground white pepper
Preparation Steps
1
Phase 1
Place whole chicken in a stockpot with chicken stock, thyme, bay leaf, and half of the sliced leeks. Bring to a boil, skim surface, and simmer covered for 45 minutes.
2
Phase 2
Lift chicken onto a board. Discard skin and bones, shredding succulent meat into bite-sized pieces.
3
Phase 3
Add pearl barley and remaining fresh leeks to the simmering broth. Cook for 20 minutes until barley is tender, then drop in pitted prunes.
4
Phase 4
Return shredded chicken to the soup and season with salt and white pepper. Ladle into bowls and scatter with chopped parsley.