COCKALEEKIE SOUP
A filling winter stew served best with crusty bread on a cold day. This recipe will make enough to give to your neighbors and friends.
Provided by Thrillqill
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 3h30m
Yield 12
Number Of Ingredients 11
Steps:
- Bring water to a boil in a large stock pot; cook chicken in the boiling water until fully cooked, about 1 hour. Remove chicken, keeping water in stock pot, and cool; discard skin, pull meat from bones, and put bones back into water for stock. Add onion, carrots, and celery to water and boil, about 1 hour.
- Soak leeks in a bowl of water, about 10 minutes; drain.
- Remove bones and vegetables from stock using a slotted spoon. Add chicken meat, leeks, barley, celery seed, cloves, salt, and black pepper to stock and simmer until barley is tender and flavors have blended, about 1 hour.
Nutrition Facts : Calories 284.5 calories, Carbohydrate 20.2 g, Cholesterol 33.5 mg, Fat 18.2 g, Fiber 3.8 g, Protein 10.8 g, SaturatedFat 5 g, Sodium 266.2 mg, Sugar 3.9 g
COCK-A-LEEKIE
This porridgelike soup has Scottish roots. Barley makes it thick, and prunes give it a slightly sweet note; white wine and vegetables, includung leeks, add flavor. It's a popular lunch bowl that hits the spot.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 11
Steps:
- Heat a 6-quart Dutch oven on medium-high until hot. Add thighs; cook until browned, turning once, about 8 minutes. Transfer to a bowl. Repeat with breasts.
- Add broth, wine, celery, carrot, and garlic to Dutch oven. Bring to a boil; scrape any browned bits from pot; return chicken to pot, reduce heat, and simmer, skimming as necessary, for 1 hour. Transfer chicken to a plate; let cool. Transfer vegetables to another plate; reserve.
- Add leeks, prunes, and barley to broth. Bring to a boil, reduce heat, and simmer until thick, about 40 minutes more. Once chicken has cooled, shred meat. Finely dice carrot and celery. Stir chicken, carrot, celery, and parsley into soup, heat through, and serve.
Nutrition Facts : Calories 416 g, Cholesterol 132 g, Fat 5 g, Fiber 5 g, Protein 43 g, Sodium 754 g
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
COCK-A-LEEKIE SOUP
James Martin gives the classic restorative Scottish soup a twist - the prunes add a sweet contrast to the rich chicken broth
Provided by James Martin
Categories Lunch, Main course
Time 1h45m
Number Of Ingredients 11
Steps:
- Heat the oil in a large heavy-based saucepan until hot. Fry the chicken pieces in batches until golden brown, then remove and set aside. Add the bacon, carrots, celery and leek tops, and fry for 5 mins until it all starts to brown. Pour off any excess fat.
- Splash in the wine and boil rapidly, scraping the bottom of the pan. Return the chicken pieces with the herbs and add enough cold water to cover. Slowly bring to the boil, then simmer for 40 mins until the chicken is tender.
- Remove the chicken to a plate, cover with foil and leave to cool slightly. Strain the soup into a clean saucepan and discard all the other ingredients. Leave to stand for a few mins and skim off any fat that rises to the top. Pull the meat from the chicken bones and tear into large chunks.
- Simmer the soup with the chicken, leeks and prunes for another 20-30 mins. Season to taste and serve with really good bread.
Nutrition Facts : Calories 337 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 36 grams protein, Sodium 1.1 milligram of sodium
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.
COCK-A-LEEKIE PIE
The chicken and leek meld together as they cook in the filling.
Provided by Inez Valk-Kempthorne
Categories Soup/Stew Chicken Bake Kid-Friendly Bon Appétit Small Plates
Yield 6 Servings
Number Of Ingredients 11
Steps:
- Place a rack in lower third of oven; preheat to 375°. Melt 2 tablespoons butter in a large skillet over medium-high. Cook bacon, stirring often, until crisp, about 4 minutes. Transfer to a plate with a slotted spoon.
- Season chicken with salt and pepper and cook in same skillet until brown, about 3 minutes per side. Add a splash of water to skillet. Cover, reduce heat, and cook until chicken is cooked through, 10-12 minutes. Transfer to a plate.
- Add leeks to skillet, season with salt and pepper, and cook, stirring often, until softened, about 5 minutes. Add a splash of water, cover, and cook until leeks are very soft, 5-7 minutes. Transfer to a large bowl. Shred chicken and add to leeks along with thyme leaves and prunes.
- Melt remaining 4 tablespoons butter in a medium saucepan over medium-high heat. Whisk in 1/3 cup flour and cook, whisking constantly, until golden brown, about 3 minutes. Whisk in broth, adding a little at a time, until smooth. Simmer, stirring occasionally, until thickened, 5-7 minutes. Mix sauce into leek mixture; season with salt and pepper. Let cool.
- Roll out 1 disk of dough on a lightly floured surface to a 14" round. Transfer to a 10" cast-iron skillet or a 9 1/2"-diameter deep pie dish. Lift up edge and let dough slump down into dish. Trim, leaving a 1" overhang. Spoon filling into skillet. Roll out second disk of dough to 11" round. Drape over filling and trim to a 1" overhang. Fold overhang under; crimp with a fork. Cut a few vents in top; brush with egg.
- Bake until crust is golden brown, 50-60 minutes. Let pie cool slightly.
- Do ahead: Filling can be made 1 day ahead. Cover and chill.
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.
BAKER'S COCK-A-LEEKIE PIE
I've been making this pie every time we get leeks for over a year now. It always goes down well. The original recipe is by Matt Baker (hence the name) on Blue Peter. It was shown on a Hogmany special in 2005 I think. I get three generous portions out of this, though it could probably serve 4, and I usually serve with extra veggies. If I have any pastry left over, I usually cut it into stars, brush with any left-over egg and sprinkle with cinnamon and sugar and bake under the pie. My sister loves it!
Provided by lalala109
Categories Savory Pies
Time 1h
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oven to 180 degrees Celsius or gas mark four. Then start melting 40g of butter in a big pan. Keep the heat low. Add the chopped chicken fillets to the pan.
- Then add the chopped leeks (you don't have to wait for the chicken to cook - just chuck the leeks in after it). Fry for two to three minutes on a medium heat. Now add 40g plain flour to the mix. Stir everything thoroughly and cook for another two minutes.
- Now pour in the milk and the chicken stock and keep stirring for five minutes or so until the mixture gets thick and creamy (make sure you keep stirring or it'll stick to the bottom of your pan). Add salt and pepper to taste and then pour the mixture into a pie dish.
- Next, roll a piece of puff pastry until it is just larger then the pie dish and around half a centimetre thick. Place the pastry on top of the pie mix pressing the edges into the dish. Any off cuts of pastry can be used to decorate the pie. A little milk or water will help your decorations stick to the rest of the pastry (I use some of the beaten egg).
- Finally, brush the top of the pie with a beaten egg and place in the oven for around 35 minutes or until the pastry is risen and golden.
COCK-A-LEEKIE SOUP
Provided by Food Network Kitchen
Categories appetizer
Time 1h45m
Yield 6 servings
Number Of Ingredients 11
Steps:
- In a small bowl combine the prunes with the Scotch and 2 tablespoons of water and set aside. Season the chicken with 1 teaspoon of the salt and the pepper. Place a large Dutch oven or soup pot over medium heat and melt 2 tablespoons of the butter. Saute the chicken on each side until well-browned, about 10 minutes. Transfer the chicken to a plate, and pour off any fat left in the pan. Add the remaining butter to the pan, saute the leeks over medium-low until tender, about 25 minutes. Tie the parsley, thyme, and bay leaf with a piece of kitchen twine. Add the herb bundle, the chicken and the broth to the pot. Bring to a boil, and then lower the heat to maintain a gentle simmer. Cover and cook the soup for until the chicken is cooked through and tender, about 25 minutes. Remove the chicken, set aside to cool slightly. Remove the herb bundle and discard. Skim any fat from the surface of the soup with a spoon or ladle, if needed. Remove the chicken meat from the bones and cut into 1-inch chunks. Add the chicken cubes, the prunes, and their liquid to the soup. Season with salt and pepper. Simmer for 2 minutes. To serve divide the soup evenly among 6 warm soup bowls.
- Copyright 2001 Television Food Network, G.P. All rights reserved.
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
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- Place a rack in lower third of oven; preheat to 375°. Melt 2 Tbsp. butter in a large skillet over medium-high. Cook bacon, stirring often, until crisp, about 4 minutes. Transfer to a plate with a slotted spoon.
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