Cock-A-Leekie Soup

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“Good taste! some times I add the chicken pieces, chopped, other times I make chicken pie, with mashed potatoes on top with the chicken meat and use some of the soup for liquid and add veggies.”
READY IN:
3hrs 15mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

  • 1 stewing chicken, trussed
  • 10 -12 medium leeks, trimmed,washed and sliced
  • 2 quarts beef stock (or water with bouquet garni: 1 whole clove, 1 blade mace, 1 sprig parsley and 6 peppercorns)
  • salt
  • freshly ground allspice
  • 2 dried prunes

Directions

  1. Place the fowl in a large pot with three or four of the leeks and the stock or water, if using water, add the bouquet garni, tied in a piece of cheesecloth.
  2. Bring to a boil, skim and then cook gently for 2 hours or longer, until the fowl is tender, when it should be removed.
  3. Clear off all the grease with paper towels.
  4. Add the remainder of the leeks cut into 1 inch lengths.
  5. Add salt and allspice to taste.
  6. Simmer very gently until leeks are tender.
  7. Half hour before serving, add the prunes, chopped.
  8. Use the chicken meat in other recipes.

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