2 1/2 lb chicken
2 large leeks, chopped
1 1/2 quarts water
1 bay leaf
1 teaspoon fresh tyme leaves
1 small bunch parsley
2 teaspoons salt
1 teaspoon cracked black pepper
12 pitted prunes (may substitute raisins)
Rinse chicken under water both inside and out; drain well, pat dry with
paper towel. Trim off excess fat; cut chicken in half.
Place chicken, leeks, water, herbs and salt in heavy-based pan. Bring
slowly to the boil; reduce heat to low. Simmer uncovered 1 1/2 hours,
removing froth occasionally. Discard bay leaf and parsley.
Carefully remove chicken halves from the pan; cool slightly. Shred fresh
coarsely, discarding the skin and bones.
Return chicken to the pan with pepper and prunes; stir until just heated
through. Serves 6-8.
From Step By Step Scottish Cooking (The Hawthorne Series)
by Jo Anne Calabria