Cock-a-Leekie Soup with Prunes and Rice

What you need

• 800 g (1 3/4 lb) bone-in chicken thighs, skin on
• 4 leeks, dark green tops and white parts separated
• 1 stalk celery
• 1 carrot, peeled, cut into 1 cm dice
• 2 bay leaves
• 60 g (1/3 cup) long grain rice
• 8 pitted prunes, halved
• 1 tsp salt
• 1/2 tsp white pepper

Method

Restated from the original video

1. 1

   Trim the leeks and slit them lengthwise. Rinse the layers well under running water.

2. 2

   Cut off the dark green tops and roughly chop them. Slice the white and pale green parts into 1 cm (1/2 in) rounds and set aside.

3. 3

   Put the chicken, leek tops, celery and bay leaves in a large pot. Add 1.5 litres (6 cups) of cold water, the salt and the white pepper.

4. 4

   Bring to a boil, then lower the heat, partly cover and simmer gently for 45 min, until the chicken is cooked through (74 °C / 165 °F inside) and falls from the bone. Skim off foam and excess fat as it rises.

5. 5

   Lift out the chicken and set it aside to cool a little. Strain the stock and discard the leek tops, celery and bay leaves, then return the stock to the pot.

6. 6

   Add the sliced leeks and carrot to the stock and simmer for 10 min.

7. 7

   Stir in the rice and simmer for 15 min, until tender.

8. 8

   Meanwhile, pull the chicken from the bones in shreds. Discard the skin and bones.

9. 9

   Add the shredded chicken and the prunes and simmer for 5 min to warm through. Taste and adjust the salt and pepper before serving.

Imported from scottishscran.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.