Broth soup with chicken, leeks and prunes

Cock-a-leekie soup

Name: Cock-a-leekie soup
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 1 h 55 min
Yield: 4
Cuisine: Scottish
Ingredients: 1 small whole free-range chicken (roughly 1.5kg); 3 bay leaves; 2 thyme sprigs; 10 black peppercorns; 3 large leeks , washed and cut into 2cm rounds; 3 large carrots , peeled and cut into 1cm slices; 3 celery sticks , sliced; 100g ready-to-eat dried prunes , cut into thin slithers; crusty bread , to serve (optional)

Preparation and cooking time
- Prep:25 mins
- Cook:1 hr and 30 mins
Easy
Serves 4

Ingredients

1 small whole free-range chicken (roughly 1.5kg)
3 bay leaves
2 thyme sprigs
10 black peppercorns
3 large leeks, washed and cut into 2cm rounds
3 large carrots, peeled and cut into 1cm slices
3 celery sticks, sliced
100g ready-to-eat dried prunes, cut into thin slithers
crusty bread, to serve (optional)

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.