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Authentic Cock-A-Leekie

Western.Chefs's picture
Ingredients
  Oven ready chicken 2 1⁄2 Pound (1.25 Kilogram)
  Onion 1 , peeled and sliced
  Bay leaves 2
  Parsley sprigs 1 (Few Sprigs)
  Leeks 1 Pound, washed, trimmed (450 Gram)
  Chicken stock 3 Pint (1.7 Liters)
  Long grain rice 3 Ounce (75 Gram)
  Prunes 4 Ounce (100 Gram, No Need To Soak Prunes)
  Freshly ground black pepper To Taste
  Salt To Taste
Directions

Wash the chicken, place in a large pan with the onion, bay leaves and parsley sprigs.
Cut leeks into rings, place half in the pan and reserve remainder.
Add the stock to pan, bring to the boil, cover, then simmer for 2 hrs, or until chicken is tender.
Remove the chicken, discard skin and bones, cut flesh into small chunks.
Skim off any fat from top of cooking liquid, then return chicken to pan with rice and prunes.
Bring to the boil, then simmer for 20 mins.
Add the remaining leeks, season to taste, and continue to simmer for 10 mins, or until leeks are tender.

Recipe Summary

Cuisine: 
European
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Chicken

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