Cock-a-Leekie

Ingredients

• •1 whole chicken or 6 chicken legs, about 3 lb
• •8 cups water or chicken stock
• •4 leeks, white and light green parts, sliced, divided
• •1 onion
• •2 bay leaves
• •1/2 cup pearl barley
• •12 pitted prunes, halved
• •Salt and pepper, to taste

Steps

1. 1.Combine the chicken, water or stock, half the sliced leeks (reserving the rest), the onion, and bay leaves in a large pot, and simmer on low heat for about 40 minutes until the chicken is very tender.
2. 2.Remove the chicken, let it cool slightly, then shred the meat, discarding the skin and bones, and set aside.
3. 3.Strain the broth if desired, discarding the cooked leeks and onion, or leave them in for texture.
4. 4.Add the pearl barley to the broth and simmer for about 20 minutes.
5. 5.Add the reserved sliced leek whites and the halved prunes to the pot, and simmer for a further 15 minutes until the leeks are tender and the barley is soft - the addition of prunes, which add a subtle sweetness, is what makes this soup distinctly Scottish rather than just a French-style chicken and leek soup.
6. 6.Return the shredded chicken to the pot, season with salt and pepper, and serve hot, traditionally garnished with a julienne of prunes.