This earthy and traditional scottish dish dates back to the 16th century. Followed this recipe as set out except my chicken had been cleaned and didn t include giblets and loved it. Sit the chicken on a rack set over a roasting tray and roast for 15 20 minutes until golden brown. Use as much as 2 of the green. Cut off and discard the root area 1 8 up the white bulb.

It s burns night on 25th january. Very easy dish to make that tastes great. With many variations none are wrong. Pull the meat from the chicken bones and tear into large chunks. The auld reekie does not refer to the soup being smokey but to the origins of the recipe in edinburgh which used to be called auld reekie in the days of coal fires.

Add the bay and season with salt and pepper. Freshly ground black pepper to taste. Cockaleekie soup 3 reviews. The salt and pepper if used can be added at this stage of the recipe for cock a leekie soup. 1 teaspoon kosher salt plus more to taste.

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Slice the leeks as desired perhaps 1 4. Then wash the slices thoroughly turning them over and over under running water in a colander to get rid of the sand and dirt in which they were grown. Graeme from scots larder shares one of his favourite recipes for a hamely or homely dish for the evening. Preheat the oven to 200c 400f gas 6. The book scots cooking.

Transfer the chicken to a large heavy based pan reserving. Sit the chicken in a large saucepan so it fits snugly and add the stock. 3 hr 30 min. You need enough to cover the chicken. If used the bacon should be thinly chopped.

Simmer the soup with the chicken leeks and prunes for another 20 30 mins. Leave to stand for a few mins and skim off any fat that rises to the top. Next time i would like to include giblets as i think they d add a gamey flavour and maybe replace the rice with the more traditional barley but it was pretty good as it was. The best traditional and contemporary scottish recipes by sue lawrence suggests serving the broth in bowls whilst serving the chicken on a platter and carved at the table to be put into the soup depending on the taste of each person. Strain the soup into a clean saucepan and discard all the other ingredients.

One 3 1 2 pound free range chicken cut into 8 pieces. One 3 1 2 pound free range chicken cut into 8 pieces. Simmer the soup with the chicken leeks and prunes for another 20 30 mins. Transfer the chicken to a large heavy based pan reserving. Slice the leeks as desired perhaps 1 4.

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Strain the soup into a clean saucepan and discard all the other ingredients. Add the bay and season with salt and pepper. It s burns night on 25th january. This earthy and traditional scottish dish dates back to the 16th century.