Hello everybody, it’s me, Dave, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, cock-a-leekie soup. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Cock-a-leekie Soup is one of the most popular of current trending foods on earth. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look wonderful. Cock-a-leekie Soup is something that I have loved my entire life.
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To begin with this particular recipe, we must first prepare a few ingredients. You can have cock-a-leekie soup using 11 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Cock-a-leekie Soup:
- Take 1 2 - 3 lb whole chicken
- Get 5 cups water
- Get 1/2 onion , chopped
- Get 3 tbsp barley
- Get 1 (10.5 ounce) can chicken broth condensed
- Take 3 leeks , sliced (make sure to wash really, really well to get all the grit out from between the leaves!)
- Prepare 1 celery stalk , thickly sliced
- Prepare 1 carrot large , thickly sliced
- Make ready 1 tsp thyme fresh , chopped
- Take 1 tsp parsley fresh , chopped
- Make ready to taste Salt Pepper &
It's wonderfully warming on a cold day. Heat the oil in a large heavy-based saucepan until hot. Fry the chicken pieces in batches until golden brown, then remove and set aside. As with many time-honored recipes, this soup has several variations—and none are wrong—although all are commonly served with big chunks of vegetables and chicken.
Instructions to make Cock-a-leekie Soup:
- In a large pot over high heat, combine the chicken, water, onion and barley. Bring to a boil, reduce heat to low and simmer for 1 1/2 to 2 hours, or until chicken is tender.
- Remove chicken, and shred meat from bones, returning to pot. (Save carcass and use for homemade stock!)
- Add the chicken broth, leeks, celery, carrot, thyme, parsley, salt and ground black pepper. Simmer for 30 more minutes, or until all vegetables are tender.
Fry the chicken pieces in batches until golden brown, then remove and set aside. As with many time-honored recipes, this soup has several variations—and none are wrong—although all are commonly served with big chunks of vegetables and chicken. Therefore with that in mind it is appropriate that at a Burns supper we would traditionally sit down to a meal with Cock-a-leekie soup to start, followed by the famous pudding, washed down with (though never poured over) a tipple of Burns spirit of choice. Like with so many traditional Scottish dishes there are countless recipes for Cock-a-leekie. Remove chicken, discard the bones and skin, chop meat into bite size pieces and return to the pot.
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