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Cock-a-leekie Soup

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Cuisine Scottish

Ingredients
  

  • 25 g butter
  • 6 chicken drumsticks
  • 6 leeks washed, cut lengthwise, and chopped
  • 4 rashers bacon chopped
  • 2 litres chicken stock
  • a bouquet of thyme, bay leaf, and parsley
  • 8 prunes
  • fresh parsley
  • salt and pepper to taste

Instructions
 

  • In a large pot over medium heat, melt butter.
  • Brown chicken (whole legs, skin on). When browned, add bacon. Fry for 2 minutes, and add leeks.
  • Add stock, bring to boil.
  • Once boiled, reduce to low simmer. Skim surface with spoon to remove chicken residue.
  • Add bouquet of herbs, prunes, and season with salt and pepper.
  • Simmer for 1 hour, stirring occasionally.
  • After the hour, remove bouquet and chicken. Discard bouquet.
  • Separate the meat from the bones, return to pot.
  • Serve.

Notes

There's a "funny" story that comes along with this recipe.  I was making a large version of this soup as part of a Baronial Banquet I ran in 2013. I had some friends over to help, and we pre-made 15 gallons of Cock-a-leekie soup in my large brew pot.  We carried it downstairs into the Squamish November cold garage, with the garage door opened a crack, to let it cool overnight.
The next morning, I went to check on it and when I lifted the lid discovered a bulging surface which suddenly let out gasses.  Awful gasses.  I'd neglected to consider my large brew pot was triple-walled, and held in the heat very well.  I poked at the surface and discovered the soup was bubbling.  I'd fermented 15 gallons of cock-a-leekie soup.