Cock a leekie soup
It's Burns Night on 25th January. Graeme from Scots Larder shares one of his favourite recipes for a 'hamely' or homely dish for the evening: Cock-a-leekie soup.
Ingredients
Method
1
Preheat the oven to 200˚c
2
Roast the chicken pieces for around 30 minutes then place in a heavy bottomed pot along with any juices which have come out. Pour water over the chicken until it is covered. Bring to the boil and then simmer for 1 hour to give a stock
3
Add in the vegetables, prunes, herbs, a good grinding of pepper and half a teaspoon of salt. Cook until the vegetables are tender, around 20 minutes. Remove the chicken, take the meat from the bones and stir back into soup
4
Discard the bones and the herbs, check for seasoning and serve
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Cock a leekie soup
