Cock-A-Leekie (Chicken and Leek Soup)
2-1/2 lb. frying chicken, cut up
4 cups water
1 medium carrot, sliced
1 medium celery stalk, sliced
1/2 cup barley
2 tsp. chicken bouillon
2 tsp. salt
1/4 tsp. pepper
1 bay leaf
1-1/2 cup sliced leeks, with tops
Heat all ingredients except leeks to boiling in a Dutch oven. Reduce heat. Cover and simmer 30 minutes. Add leeks. Heat to boiling; reduce heat. Cover and simmer until thickest pieces of chicken are done, about 15 minutes. Remove chicken from broth and cool slightly. Remove chicken from bones and skin; cut chicken into 1-inch pieces. Skim fat from broth. Remove bay leaf. Add chicken to broth. Heat until hot, about 5 minutes.
2-1/2 lb. frying chicken, cut up
4 cups water
1 medium carrot, sliced
1 medium celery stalk, sliced
1/2 cup barley
2 tsp. chicken bouillon
2 tsp. salt
1/4 tsp. pepper
1 bay leaf
1-1/2 cup sliced leeks, with tops
Heat all ingredients except leeks to boiling in a Dutch oven. Reduce heat. Cover and simmer 30 minutes. Add leeks. Heat to boiling; reduce heat. Cover and simmer until thickest pieces of chicken are done, about 15 minutes. Remove chicken from broth and cool slightly. Remove chicken from bones and skin; cut chicken into 1-inch pieces. Skim fat from broth. Remove bay leaf. Add chicken to broth. Heat until hot, about 5 minutes.