In cock a leekie

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Happily for us, however, this particular version remained popular in Scotland, and feels a pleasingly simple and wholesome celebratory dish to prepare the stomach for the month to come. Having tried her recipe, I can confirm that pheasant makes a delicious soup, even when enjoyed from a bowl in a warm kitchen, rather than from a Thermos in the middle of a damp autumnal copse, but one with a distinct gamey character. Jane Grigson and Tom Kitchin call for whole birds, and Xanthe Clay and Graeme Taylor opt for chicken legs or drumsticks, with the latter roasting them before use.

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In a large pan add the chicken thighs, water, onion and barley. Bring to the boil and then reduce heat and simmer for 1 hour. Remove the chicken from the pan and remove the skin and bone from each thigh using a sharp knife.

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Cock a Leekie Soup is an earthy, traditional Scottish dish with many regional variations, some of which go back as far as the 16th century. There are many variations on the recipes and none are wrong, after all, this is a chicken and leek soup and of course open to interpretation. Some cooks may add chopped grilled bacon to the soup, some will use beef stockand many suggest offering stewed prunes with the finished dish as was recommended by Talleyrandthe French gourmet.

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IN THE depths of winter, nothing quite satisfies the way a warm, hearty bowl of soup or broth can, either for a simple weekday supper or a wholesome lunch. Winter in Scotland brings with it an abundance of seasonal vegetables and making and enjoying home-made soup is so much more satisfying than buying it. Making soup is one of the best ways to use up vegetables you have left in your fridge or store cupboard so it scores extra points on saving waste. The key to a good soup is in the quality of vegetables you use, so make sure you seek out varieties of vegetables that are bang in season.

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This warming traditional Scottish soup is made in the traditional way, with shredded prunes to add slight sweetness and comfort. Shopping list. Sit the chicken in a large saucepan so it fits snugly and add the stock; you need enough to cover the chicken.

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Remove tough green ends of leeks. Split in half and run under cold water to remove any dirt residue. Add to soup pot with the minced garlic.

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New This Month. This porridgelike soup has Scottish roots. Barley makes it thick, and prunes give it a slightly sweet note; white wine and vegetables, includung leeks, add flavor.

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Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month. Heat the oil in a large heavy-based saucepan until hot. Fry the chicken pieces in batches until golden brown, then remove and set aside. Add the bacon, carrots, celery and leek tops, and fry for 5 mins until it all starts to brown.

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It's Burns Night on 25th January. Graeme from Scots Larder shares one of his favourite recipes for a 'hamely' or homely dish for the evening: Cock-a-leekie soup. The folder name ' ' already exists.

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When it first happened via a comment on the blogI was shocked and rather downhearted. I hate the thought of offending anyone, and I honestly thought about changing the recipe. One of the things I love most about being in the kitchen is trying different things, adding a bit of a twist here and there and experimenting! Use up those leftovers, add something unusual I LOVE adding a tbsp of jarred beetroot juice to my corned beef hash soup — a tip from my dador serve it in a different way how about stuffing potato skins with lasagne?

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