cock-a-leekie soup Recipe

Cock-a-Leekie Soup (Chicken and Leek Soup - Scotland)1 small chicken, with giblets1 onion, peeled and roughly chopped2 medium carrots, peeled and roughly choppedBouquet garni8 black peppercorns1/4 teaspoon salt8 cups water6 small or 3 large leeks1/4 cup butter2 scallions, trimmed and slicedSalt and freshly-ground black pepper2 tablespoons finely minced fresh parsleyThoroughly wash the chicken in lots of cold, running water. Place the whole bird into a large heavy saucepan, then add onion, carrots, bouquet garni, peppercorns, salt and water. Bring to a boil quickly, then turn the heat down and simmer for 90 minutes. From time to time skim off the scum and fat that rises to the surface.Carefully remove the chicken with slotted spoons and put to one side until it is cool enough to handle. Strain the liquid through a colander into a large bowl, discard the vegetables, and set liquid in the refrigerator to cool thoroughly. Place in the refrigerator after the liquid has cooled. Now remove as much of the flesh of the chicken as you can. Cut the flesh into small pieces, about 1/2-inch chunks.Remove liquid from the refrigerator and remove fat which has risen to the top. Clean the leeks, then chop them into small round sections. In a large pan, melt the butter. Add leeks and scallions. Cover with a tight-fitting lid, and sweat over medium heat for 5 minutes, shaking to rotate. Slowly add all the stick, then the chicken pieces. When you are ready to serve, bring slowly to a boil and simmer for 15 minutes. Stir well, then add salt and pepper to taste. To serve, sprinkle each portion with a teaspoon of the parsley.

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