An Autumn/Winter quickie for you here, Cock a Leekie soup, traditionally made with rice, however if you prefer tattie will absolutely do. Some would also add prunes, but those wee darlings are not for me.

Cock a Leekie Soup

Ingredients

• 1 whole Chicken or packet of legs, thighs or quarters.
• 3 Carrots peeled and diced.
• 3 largish leeks sliced, try and get ones with green tops if possible as this adds colour to your soup, as you can see from my photo green tops show up nicely.
• 4 medium sized Potatoes, peeled and diced or ¾ to 1 cup of rice depending how thick you want it.
• Salt or stock cube (2-3) and black pepper to taste
• A handful of prunes if you are using them.
• 2 litres of water.

Method

1. Put the whole Chicken or pieces in a large pot and cover with water, approx 1½-2 litres.
2. Bring to the boil and cook for around 1½hrs depending on the size of the Chicken, this recipe is based on a medium-large Chicken, 45 minutes if using pieces.
3. Remove the Chicken from the pot and set aside.
4. Add the vegetables and rice/prunes if your using to the pot and cook for an hour.
5. Add more water/stock if your soup becomes too thick.
6. Strip the Chicken of it’s meat, use about half of the meat, a mixture of dark and breast and return it to the pot. You can use all the meat if you prefer, however if you keep half then a curry is there to tempt you the next night.