Cock-A-Leekie (Rooster Soup)
1 3-pound chicken, cut up
2 carrots, coarsely chopped
1 onion, quartered
1/2 tsp fresh ground pepper
6-8 prunes (optional)
1 bouquet garni (4 parsley sprigs, 1/4 tsp dried thyme, 1 bay leaf, and 8
peppercorns tied in cheesecloth)
5-6 medium leeks, the white part only, well-rinsed, and cut into 1/2"
1 Tbsp chopped fresh parsley
Place chicken in a large Dutch oven or stockpot. Pour in 2 quarts of water,
and bring to a boil over high heat; skim off foam as it collects. Add
carrots, onion, bouquet garni, and pepper. Reduce heat, and simmer 45
minutes, until chicken is falling off the bones. Remove chicken and let
cool; remove skin and bones; cut meat into bite-sized pieces. Strain stock
into a large bowl, discard vegetables and bouquet garni. Skim off fat. In a
large saucepan, heat a couple tablespoons of olive oil. Add leeks, cover
and cook 10 minutes, until soft. Pour reserved stock over leeks. Bring to a
boil, reduce heat, and cook 15 minutes. Add chicken and prunes, simmer 15
minutes. Season with pepper to taste. Add parsley and serve.
From 365 Ways to Cook Chicken by Cheryl Sedaker.