Although of Scottish origin, this flavorful chicken and leek soup is popular throughout the British Isles. It’s name was acquired most probably because at one time it was made with cockerel. Some variations include the addition of pitted prunes, an innovation that is denounced as a French heresy by Scots, who scorn a sweet flavor in the soup. Serves 10 to 12.
Ingredients:
1 stewing chicken, about 5 lbs., washed
5 quarts water
12 leeks, white parts and 2 inches of green stems, washed and cut into 1/2-inch slices
4 parsley sprigs
1 bay leaf
1/2 t. thyme
Salt and pepper to taste
1/2 cup pearl barley
2 T. chopped fresh parsley
Step 1. Put the chicken in a large kettle and add water. Bring to a boil and with a skimmer or spoon, remove any scum that has risen to the surface. Add remaining ingredients, except chopped parsley, and lower heat. Cook slowly, partially covered, until the chicken is tender, about 2-1/2 hours.
Step 2. Remove the chicken to a large plate or platter and, when slightly cooled, cut meat into bite-sized pieces, discarding skin and bones. Remove and discard the parsley sprigs and bay leaf from the soup. Take off any scum from the surface and return the meat to the soup. Return to the stove and reheat. Garnish each bowl with parsley and serve proudly.
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