Cock-a-Leekie Soup

A fine and traditional Scots appetite stimulant to solid fare. As early as 1598 Fynes Morrison recorded that it was served at a Knight's house with boiling fowl and prunes. By the late 18th century, French statesman and gastronome Charles Maurice de Talleyrand opined that the prunes should be cooked with the soup but removed before serving. Ultimately they were removed from many recipes altogether.

1 boiling fowl (2-3lbs)
1 onion, quartered
1-2lbs leeks, cut into inch long pieces, white and green kept separate
Stock from boiling fowl
1 bay leaf, some parsley
6-12 prunes, soaked overnight (optional)
Salt and pepper

Put the bird in a large pot and nearly cover with water. Add herbs and salt and slowly bring to the boil. Skim, cover, and simmer until tender – approximately 2 hours. Remove the bird, and allow it to cool slightly. Meanwhile, add the green part of the leeks and the prunes to the stock and continue to simmer. Cut the meat from the chicken into smallish pieces and return them to the soup with the white part of the leeks. Simmer for a further 10 minutes. Check the seasoning and serve. Soup is generally better the next day so, if you have time, prepare it in advance. (optional) Garnish with julienne of prunes.