Cock-a-Leekie

Cock-a-Leekie Soup

A classic Scottish chicken and leek soup, sweetened with plump raisins and finished with a scattering of fresh chives. It is comfort in a bowl, traditionally served as a starter at Burns Night suppers.

Prep

20 min

Cook

110 min

Total

130 min

Serves

4 to 6

Difficulty

Easy

Recipe ingredients

• •1.5 kg (about 3¼ lb) whole chicken, a small free-range bird is traditional
• •2.5 L (about 10½ cups) cold water
• •2 g (½ tsp) salt, plus more to taste
• •6 whole black peppercorns
• •2 whole bay leaves
• •1 whole small bunch parsley stems, leaves reserved for finishing
• •3 whole medium leeks, trimmed, white and pale green parts only, washed thoroughly; dark green tops reserved for the stock
• •2 whole medium onions, peeled and quartered
• •2 whole carrots, peeled and halved (optional, for a sweeter broth)
• •100 g (about ⅔ cup) seedless raisins, traditionally plump sultanas
• •60 g (about ½ cup) medium-grain rice, such as Arborio or a short-grain white rice
• •20 g (¼ cup) fresh chives, finely snipped, for serving
• •fine sea salt and freshly ground black pepper, to taste

Steps

1. 1 Place the whole chicken in a large heavy pot. Add the cold water, salt, peppercorns, bay leaves, parsley stems, the dark green leek tops, onions, and carrots (if using). Bring slowly to a gentle simmer over medium heat, skimming any grey foam that rises to the surface.
2. 2 Reduce the heat to low so the broth barely moves. Partially cover and simmer for 1 hour, skimming occasionally. The chicken is safely cooked when the thickest part of the thigh reads 74°C (165°F) on an instant-read thermometer and the juices run clear.
3. 3 Lift the chicken out onto a board and let it cool until easy to handle. Strain the stock through a fine sieve into a clean pot; discard the aromatics. Skim off excess surface fat with a ladle or a piece of kitchen paper (a fat-skimming jug works well).
4. 4 While the chicken cools, slice the white and pale green parts of the leeks into 1 cm (about ½ in) rounds. Rinse again and drain well.
5. 5 Bring the strained stock back to a gentle simmer. Add the leeks and the raisins and cook for 8 to 10 minutes, until the leeks are just tender.
6. 6 Add the rice and simmer for a further 12 to 15 minutes, until the rice is tender but still holding its shape.
7. 7 Meanwhile, strip the chicken meat from the bones and shred or chop it into bite-sized pieces. Discard the skin and bones (or save the bones for future stock).
8. 8 Return the chicken to the soup and warm through for 2 to 3 minutes. Taste and adjust the seasoning with salt and pepper.
9. 9 Ladle into warm bowls, scatter generously with the snipped chives and the reserved chopped parsley leaves, and serve hot with crusty bread. Some Scots finish the bowl with a small extra spoonful of raw, finely chopped leek for freshness; this is optional.