Easy white bread loaf
In this classic recipe, yogurt is used to make a lighter loaf with a fluffier crumb, perfect for sandwiches and toasting
Cock-a-leekie soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 small whole free-range chicken(roughly 1.5kg)
- 3 bay leaves
- 2 thyme sprigs
- 10 black peppercorns
- 3 large leekswashed and cut into 2cm rounds
- 3 large carrotspeeled and cut into 1cm slices
- 3 celery stickssliced
- 100g ready-to-eat dried prunescut into thin slithers
- crusty breadto serve (optional)
Nutrition: per serving
- kcal490
- fat21.7g
- saturates5.6g
- carbs15.6g
- sugars14.5g
- fibre6.8g
- protein54.7g
- salt0.5g
Method
step 1
Put the chicken, bay leaves, thyme and peppercorns in a large pan and cover with water. Turn the chicken so it is breast-side down in the pan, allowing the cavity to fill with water. Bring to the boil, then reduce to a simmer and cook for 50 mins-1 hr, skimming off any scum and fat that rises to the surface as it cooks, until the chicken is fully cooked. Top the pan up with water, if needed, so the chicken is always fully submerged.
step 2
Using a pair of tongs, transfer the chicken to a large plate and leave to cool slightly. Strain the stock through a sieve into a second pan and discard the aromatics. Top up with extra water to roughly 2 litres, if needed.
step 3
When cool enough to handle, shred the chicken into large chunks, discarding the skin and bones.
step 4
Add the chicken meat, leeks, carrots and celery to the stock, and gently simmer for 30 mins until the vegetables are tender. Season to taste with sea salt and stir though the prunes. Remove from the heat and leave to stand for 10 mins to allow the flavours to infuse.
