COCK-A-LEEKIE (CHICKEN AND LEEK SOUP)
Make and share this Cock-a-Leekie (Chicken and Leek Soup) recipe from Food.com.
Provided by Molly53
Categories Poultry
Time 1h
Yield 7 serving(s)
Number Of Ingredients 10
Steps:
- Heat all ingredients except leeks to boiling in large stockpot or Dutch oven.
- Reduce heat, cover and simmer 30 minutes.
- Add leeks.
- Bring back to a boil; reduce heat.
- Cover and simmer until thickest pieces of chicken are done, about 15 minutes.
- Remove chicken from broth and cool slightly; remove chicken from bones and skin.
- Skim fat from both and remove bay leaf.
- Cut chicken into 1 inch pieces and return to broth.
- Heat about 5 minutes; serve.
TASTY SCOTTISH COCK-A-LEEKIE SOUP
Cock-a-leekie soup is a staple dish in many Scottish homes and, if you've been brought up eating Scottish food, there is a high chance you'll be familiar with this warming chicken and leek based soup. Traditionally served in the winter and named 'Scotland's National Soup' Cock-a-leekie is a thick and flavoursome soup consisting of leeks, chicken and rice traditionally garnished with prunes.
Provided by Phil & Sonja
Categories Recipes
Time 1h45m
Number Of Ingredients 10
Steps:
- Chop the green parts off the leeks and put in the bottom of a pot, place the chicken on top.
- Surround the chicken with the celery sticks, carrots, onion, and bay leaves. Cut them down to fit if necessary.
- Add liberal amounts of salt and white pepper.
- Pour cold water over the top (it should cover the chicken so you may need to use a little more or less than stated.
- Cover and bring to the boil, then turn down to simmer for about one hour, until juices run clear when you push a knife into the chicken, or the chicken is falling off the bone.
- Chop two whites of the leeks into rounds. The other two remains of the leeks are not necessary for the rest of the recipe so you can set aside to use for something else.
- Chop the 2 remaining carrots into small pieces.
- Use a spoon to remove some of the fat that floats to the top of the water.
- Remove the chicken (I find the most uncomplicated way is to put in a colander over a bowl to collect any extra liquid, then tip the liquid back in the pot).
- Set aside to cool a little.
- Take the green part of the leeks, the onion, celery, and carrots from your stock.
- Add the chopped whites of the leeks and the carrot and cook for 10 minutes.
- Add the rice and simmer for a further 15 minutes, until the rice is cooked.
- Meanwhile, remove the chicken from the bone and shred, and discard the bones.
- Taste the stock and add more salt and pepper if necessary or simmer for longer and allow it to reduce to strengthen the flavour.
- Add the shredded chicken back in and allow to heat through for a few minutes.
- Dish into a bowl and sprinkle with a few chopped, dried, prunes then serve.
Nutrition Facts : Calories 400 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 105 milligrams cholesterol, Fat 17 grams fat, Fiber 4 grams fiber, Protein 35 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 279 grams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
EASY COCK-A-LEEKIE SOUP
This warming Scottish cock-a-leekie soup is made in the traditional way, with shredded prunes to add slight sweetness and comfort.
Provided by Mary Berry
Categories Light meals & snacks
Yield Serves 8
Number Of Ingredients 8
Steps:
- Sit the chicken in a large saucepan so it fits snugly and add the stock; you need enough to cover the chicken.
- Add the bay and season with salt and pepper. Bring to the boil on a high heat. Cover and simmer for 1-1¼ hours, or until cooked through. Remove the chicken from the liquid and check the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer (if not, cook for a little longer). Pull it apart slightly so it cools quickly.
- Add the leeks, carrots, celery and prunes to the cooking liquid (if you used water, add a couple of chicken stock cubes at this stage).
- Bring to the boil, then cover and cook for 20 minutes, or until the vegetables are tender.
- Pull the meat from the chicken carcass into bite-sized pieces, discarding any skin and bone. Remove the bay leaves from the pan, add a little salt and pepper if needed, return the chicken to the pan and stir. Heat until piping hot. Serve in warmed bowls or mugs.
COCK-A-LEEKIE SOUP
Steps:
- Cut up the whole chicken and chop some of the meat into pieces. (You will have leftover chicken meat.)
Nutrition Facts : Calories 930 kcal, Carbohydrate 44 g, Cholesterol 274 mg, Fiber 6 g, Protein 90 g, SaturatedFat 12 g, Sodium 622 mg, Sugar 11 g, Fat 43 g, ServingSize Serves 4, UnsaturatedFat 0 g
SCOTTISH COCK-A-LEEKIE SOUP
It may take a few hours to make this famous Scottish soup but there's really not much to it other than some chopping and simmering. It's one of the world's best chicken soups! Top with freshly ground black pepper and chopped fresh chives.
Provided by Chef John
Categories Chicken Soup
Time 4h10m
Yield 6
Number Of Ingredients 10
Steps:
- Cut off the leek tops (the dark green, fibrous parts) and wash well. Set aside the leek bottoms.
- Put clean leak tops in the bottom of a large pot. Place chicken on top and add bay leaf, garlic, dried plums, and 3 quarts water. Set over high heat until it starts to simmer. Reduce heat to medium-low or low and simmer gently, occasionally pushing the chicken under the liquid with tongs, for 1 hour 15 minutes.
- Meanwhile, prepare leek bottoms by trimming off the root ends and slicing them in half lengthwise. Turn leeks and cut crosswise into ½-inch slices. Transfer to a large bowl and fill with cold water so leeks are floating. Toss with your hands to loosen dirt. Grab leeks with your hands, shake gently to remove water, and transfer to another bowl. Place in the refrigerator until needed.
- Carefully lift chicken with two forks, let liquid drain from the cavity, and place it in a bowl. Separate meat from skin and bones. Tear meat into bite-sized pieces put in the refrigerator until needed.
- Place skin and bones back into the pot and gently simmer for 1 more hour.
- Set a colander in a bowl. Use a skimmer spoon to transfer all solids from the broth to the colander. Discard solids and transfer any broth back to the pot.
- Add half of the sliced leeks to the pot with salt, pepper, and rice. Simmer, stirring occasionally, for 1 hour, skimming some fat off if you want and adding more water if it's reducing down too much.
- Add remaining sliced leeks, chicken, and thyme. Simmer over medium-low for 20 minutes. Taste and adjust seasonings. Serve.
Nutrition Facts : Calories 810.1 calories, Carbohydrate 37 g, Cholesterol 227 mg, Fat 46.2 g, Fiber 4 g, Protein 59.9 g, SaturatedFat 13.1 g, Sodium 1224.8 mg
COCK A LEEKIE SOUP
Cock a Leekie Soup is a Scottish peasant dish with many regional variations, some which goes back as far as the 16th century. Some cooks add chopped grilled bacon, some use beef stock, some add Jamaican pepper and many suggest offering stewed prunes with the finished dish. From britishfoods.about.com. Posted for ZWT6.
Provided by lazyme
Categories Whole Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Put the chicken in a pot with enough water to more than cover.
- Add 6 leeks.
- Cover the pot and simmer gently for 1 hour or until the chicken is falling off the bone.
- Remove the chicken and reserve.
- Strain the stock into a fresh pot, add the rice and cook in a covered pot for 10 minutes.
- Add the grated carrots and the remainder of the chopped leeks and continue cooking for 20 minutes.
- Taste for intensity of flavour and, if necessary, reduce further to increase the taste.
- Season with salt and pepper.
- Chop a little of the reserved chicken and add to the finished soup.
- Note: The reserved chicken is sometimes served as a separate course with mealie or boiled potatoes and a very strong sauce or perhaps yellow mustard.
Nutrition Facts : Calories 601.5, Fat 24.3, SaturatedFat 6.8, Cholesterol 107, Sodium 186, Carbohydrate 64.8, Fiber 6.5, Sugar 12.6, Protein 31.6
COCK-A-LEEKIE SOUP (SCOTTISH CHICKEN AND LEEK SOUP)
Leeks star in this classic Scottish chicken soup, adding their sweet, oniony flavor to the meaty, fragrant broth. Some versions of this recipe omit the prunes, but their rich fruitiness is what sets this dish apart from other chicken soups. Rice, either brown or white, can stand in for the barley, and some recipes call for oats (in which case use an equal amount of steel-cut, rather than rolled). For a heartier, more stewlike soup, use 3/4 cup barley.
Provided by Melissa Clark
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Season chicken with 2 teaspoons salt and 1/2 teaspoon black pepper. Set chicken aside while prepping the other ingredients.
- Put leek greens, carrot peels, celery leaves, garlic, parsley stems, thyme, bay leaf and star anise at bottom of a large Dutch oven or soup pot. Place chicken on top of the vegetables. Add remaining 1 teaspoon salt and the peppercorns, and pour in 8 cups cold water, or enough to just submerge the chicken.
- Bring to a boil over high heat, then reduce heat to a simmer and partly cover the pot. Cook until chicken is cooked through and very tender, 45 to 55 minutes.
- While the chicken cooks, thickly slice 3 of the leek whites into 1/2-inch coins. Thinly slice the remaining leek white; set thinly and thickly sliced leeks aside separately.
- When the chicken is tender, using tongs, transfer to a large bowl or plate to cool. Strain the broth into a large bowl, discarding vegetables and herbs.
- Wipe out the Dutch oven and return it to medium-high heat. Add butter, letting it melt. Add the thick leek coins (save the thinly sliced leek for garnish), a pinch of salt and pepper, and sauté until tender and golden brown, about 5 minutes. Transfer leek whites to a bowl (they can go on top of the chicken if there's room).
- Pour broth back into the pot. Bring broth to a brisk simmer, and stir in barley, carrots and celery. Let broth simmer uncovered until the liquid is reduced by a third, and the barley and vegetables are tender, 40 to 50 minutes.
- While the broth is simmering, use a fork or your fingers to shred chicken into bite-size pieces, discarding skin and bones.
- Once the barley and vegetables are tender, stir in shredded chicken, sautéed leek whites and the prunes, and simmer for another 5 minutes to allow the prunes to soften (some might disintegrate). Taste and add salt, if needed. To serve, garnish with thinly sliced leek whites and parsley leaves.
COCK-A-LEEKIE SCOTTISH CHICKEN SOUP
Our son spent two summers while he was in High School doing missionary work in Scotland. This is one of the recipes he brought home with him that was prepared for him at Crossbasket Castle in Scotland. I added the ingredient list, but the description is exactly as was written by the lady who cooked this wonderful chicken soup.
Provided by Marsha Gardner
Categories Chicken Soups
Time 2h25m
Number Of Ingredients 10
Steps:
- 1. This soup starts in the afternoon, so make sure you've got enough time on your hands!!! Start off my taking a 3-4 lb chicken and put it in a dutch oven. Chop one onion into eighths, two large carrots into big sized chunks, about 4 celery sticks and peel about 6 cloves of garlic. Arrange them all around the chicken except two of the garlic cloves. • Stuff a bundle of fresh rosemary, thyme and oregano into the body cavity of the chicken (check to make sure they don't have the bagged intestines inside... gross, but important) with the two cloves of garlic, and spread a smaller bundle around with the onions and carrots. Sprinkle the whole she-bang with salt and pepper. Cook on very low heat for about two hours When the chicken is cooked, let it cool off for a little bit and then pull it, the veggies and any herbs out of the pot, leaving any liquid in the bottom of the dutch oven and set aside Put about four pints of broth into the pot and bring to a simmer. Add half a cup of barley (dry), about 7 leeks (white and light green parts only) lightly chopped and about fifteen dried and pitted prunes cut into quarters. Cook for about forty minutes until the barley is cooked through While the soup is cooking, let the chicken and reserved veggies cool.... roughly chop them and set them aside. De-bone the chicken, discarding the skin and keeping the bones to make broth later, and shredding the meat into bite-sized pieces. Once the barley is cooked through, add the veggies and about half of the chicken meat back into the soup, along with a handful of fresh parsley Simmer for about ten more minutes and eat!
COCK A LEEKIE SOUP
Traditional Scots soup of chicken and leeks. One pound of potatoes, peeled and cubed, could be substituted for the barley, if desired.
Provided by briony
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h40m
Yield 12
Number Of Ingredients 11
Steps:
- In a large pot over high heat, combine the chicken, water, onion and barley. Bring to a boil, reduce heat to low and simmer for 1 hour. Remove chicken, discard the bones and skin, chop meat into bite size pieces and return to the pot.
- Add the chicken broth, leeks, celery, thyme, parsley, salt and ground black pepper. Simmer for 30 more minutes, or until all vegetables are tender.
Nutrition Facts : Calories 242.8 calories, Carbohydrate 12.4 g, Cholesterol 125.9 mg, Fat 6.5 g, Fiber 2.1 g, Protein 32.4 g, SaturatedFat 1.6 g, Sodium 502.8 mg, Sugar 2.6 g
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