How to Make Cock a Leekie Soup
There are many variations of the cock-a-leekie soup. Some cook it the Jamaican way with beef stock and bacon, other cook it the 16th century version, and some cook it the French style along with their very own cooked prunes. Whichever way you choose to prepare this recipe, one thing is certain: the cock-a-leekie soup is a proven winner.
Ingredients:
- 1 fresh whole chicken
- 12 standard sized leeks, finely chopped and hatchet to ¾”/2cm lengths
- 4 medium sized, scraped and grated carrots
- 100g well washed long grain rice
- Salt and black pepper to taste
Directions:
- On a large soup pot, put the fresh chicken and an adequate amount of water. And then, add some finely chopped leeks.
- Let it boil for an hour or until the chicken is cooked through. Afterwards, you can use tongs to transfer the chicken to a plate, and set aside to cool.
- While the chicken cools, sieve the chicken stock into a new pan and add the long grain rice. Whisk in scraped carrots and the remaining leeks, cover and bring to a simmer for about 20 minutes or longer.
- Chop the chicken, season with salt and pepper, and then serve hot.