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Soups, Stews, Broths |
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1 chicken about 4lb, including legs and wings
1 lb leeks (about 12) cleaned and cut into 1-inch pieces
4 pints stock or water
1 oz long grained rice
4 oz cookedstoned prunes
One teaspoon brown sugar
Salt and pepper
Garni of bay leaf, parsley, thyme
Some recipes also have 3 chopped rashers of streaky bacon
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DIRECTIONS:
Put the fowl and bacon in a large saucepan and cover with water.
Bring to the boil and remove any scum.
Add three-quarters of the leeks, (green as well as white
sections), herbs (tied together in a bundle), salt and pepper and
return to the boil.
Simmer gently for 2-3 hours, adding more water if necessary.
Remove the bird. Some thrifty chefs use the bird as another
course, others cut the meat into small pieces and add them back to
the soup (certainly it should have some pieces of chicken in it
when served).
Add the rice and drained prunes and the remaining leeks and simmer
for another 30 minutes.
Check for flavor and serve with a little chopped parsley.
Servings: 6 |
