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More than a soup - a traditional Scottish specialty. Serves 4.
Ingredients
One 2 ½ lb. oven ready fresh chicken
1 lb. leeks, trimmed and sliced
2 pints hot water and 2 chicken stock cubes
Bouquet Garni
Salt and black pepper
12 no-soak prunes (optional)
A little cornflour to thicken
Chopped fresh parsley to garnish
Method
Put the chicken with the leeks into a large saucepan.
Dissolve the stock cubes in the water and add to the pan with the bouquet garni.
Bring to the boil and remove any scum.
Cover the pan and simmer very gently for 1 to 1 1/2 hours until the chicken is tender.
Remove the chicken from the pan, skin it and cut the meat into neat pieces.
Return the meat to the pan and season to taste.
If using prunes, add now and simmer for a further 20 minutes.
Thicken with a little corn flour mixed to a cream with water and add the chopped parsley.
The flavour improves if this dish is made the day before it is required.
Courtesy of “Favourite Farmhouse Recipes”, compiled by Carole Gregory and published by J. Salmon Ltd.