Cock a leekie 'my way'
Graham Campbell's cock-a-leekie recipe includes instructions for making your own chicken stock. If you don't have time, ensure you use the best pre-made stock you can find. For more dishes using leeks, have a look through our collection of leek recipes.
Ingredients
Chicken stock
- 1000g of chicken bones
- 1 bunch of fresh thyme
- 1 garlic clove , crushed
- 1 celery stick , roughly chopped
- 1 bay leaf
- 1 leek , roughly chopped
- 2 shallots , roughly chopped
Cock a leekie
Equipment
- Thermometer
- Fine strainer
Method
1
Preheat the oven to 200˚C/gas mark 6. Rinse the chicken bones in cold water for about 5 minutes
- 2 shallots , roughly chopped
2
Place the bones and the rest of the stock ingredients into a large pot and cover with water. Bring to the boil and leave simmer for 1 hour - skim off any impurities as it cooks
- 1 leek , roughly chopped
- 1 bay leaf
- 1 celery stick , roughly chopped
- 1 bunch of fresh thyme
- 1 shallot , roughly chopped
- 1 garlic clove , crushed
- 1000g of chicken bones
3
Pass the stock through a fine strainer into another pot. Bring back to the boil and season taste. Keep warm while you complete the rest of the dish
4
Season the chicken breasts with salt and pepper. Quickly sear the chicken in a hot pan with oil until golden on both sides. Transfer to an oven and cook until 75°C, approximately 8 minutes
- 2 chicken breasts
- salt
- pepper
- olive oil
5
Wash the rice thoroughly in cold water, drain and leave to stand for 20 min. Add to a small saucepan, cover in twice its volume of water and bring to the boil. Reduce to a low heat and cover. Cook gently for approximately 12 minutes then remove from the heat and set aside
- 100g of rice
7
Arrange the rice in a ring in the centre of each bowl. Place the vegetables around the plate and top
with the chicken. Drizzle over the chicken stock, sprinkle with the chopped chervil and serve immediately
- 10g of chervil
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Cock a leekie 'my way'
