cockaleekie recipe

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Reduce heat, cover and simmer 30 minutes. Add leeks. Bring back to a boil; reduce heat. Cover and simmer until thickest pieces of chicken are done, about 15 minutes. Remove chicken from broth and cool slightly; remove chicken from bones and …

Bring all to a boil. Reduce heat, cover and let simmer for 30 minutes or until chicken is cooked through and no longer pink inside. Skim broth as needed. Advertisement. Step 2. Remove chicken from pot and add leeks. Bring back to a boil; reduce heat, …

Add prunes and cream to reduced broth. Boil until prunes are soft and sauce has thickened enough to coat the back of a spoon, about 15 minutes. Meanwhile, in a large skillet over medium heat, fry bacon until lightly browned and beginning to …

Jan 31, 2015 · Step 4. Melt remaining 4 tablespoons butter in a medium saucepan over medium-high heat. Whisk in 1/3 cup flour and cook, whisking constantly, until golden brown, about 3 minutes. Whisk in broth …

Step 1. Bring water to a boil in a large stock pot; cook chicken in the boiling water until fully cooked, about 1 hour. Remove chicken, keeping water in stock pot, and cool; discard skin, pull meat from bones, and put bones back into water for stock. …

The book The Scots Kitchen by F. Marian McNeill has a cock-a-leekie soup recipe that can be made on an open fire. Cock-a-Leekie Risotto with Bacon The book A Cook’s Tour of Scotland by Sue Lawrence has an easy to make Cock-a-Leekie …

Jan 20, 2015 · Step 3. Add leeks to skillet, season with salt and pepper, and cook, stirring often, until softened, about 5 minutes. Add a splash of water, cover, and cook until leeks are very soft, 5–7 …

Dec 01, 2013 · Cock-a-leekie soup is one of my favourite winter warmers and such a fantastic Scottish classic. The traditional recipe calls for leeks and chicken stock which are then thickened with barley.

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18 hours ago · 2 1/2 pounds leeks. 1 (4 pound) whole chicken. 1 large bay leaf. 3 cloves garlic, halved. 4 medium pitted prunes. 3 quarts cold water, or more as needed. 1/4 cup uncooked white rice. 1 tablespoon kosher salt, or more to taste. freshly ground black pepper to taste.


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