COCK-A-LEEKIE
About 8 cups; 5 to 6 servings
We modeled this after Tuppy Glossop’s recipe, foolishly passed over by Slingsby Soups.
Split in half and clean thoroughly:
- 4 medium leeks (about 1 ½ pounds)
Cut off the tough green tops and reserve. Thinly slice the tender white and light-green parts and set aside. Add the leek tops to a large saucepan along with:
- 2 pounds bone-in chicken thighs, skin removed and fat trimmed
- 8 cups water or Brown Beef Stock
- ¼ cup pearl barley
- 1 teaspoon salt
Bring to a boil, then reduce the heat, partially cover, and simmer until the chicken is cooked and the barley is tender, 30 to 35 minutes. Fish out and discard the leek greens, and transfer the chicken to a platter to cool slightly. Skim any excess fat from the broth. Add the reserved leek slices to the broth along with:
- 12 pitted prunes, chopped
Simmer for 10 minutes. Meanwhile, pull the chicken off the bones and shred it. When the leeks are tender, return the chicken to the pot and heat through. Season to taste with:
- Salt and black pepper