Cock-a-Leekie Soup from Scotland

A Scottish chicken and leek soup dating back to medieval times. According to tradition, the loser of a cock fight would be tossed in the pot with some leeks and barley, and the spectators would all share the soup. Original versions were served with stewed prunes.

1 stewing chicken
10 to 12 medium-sized leeks (about 2 lb), trimmed, washed and sliced
4 pints beef stock or water
bouquet garni of 1 whole clove, 1 blade mace, 1 sprig parsley and 6 peppercorns
salt
freshly ground allspice
2 dried prunes

• Place the chicken  in a large pot with three or four of the leeks, the bouquet garni and the stock or water.
• Bring to a boil, skim and then cook gently for 2 hours or longer, until the fowl is tender, when it should be removed.
• Add the remainder of the leeks cut into 1 inch lengths. Add salt and allspice to taste.
• Simmer very gently until leeks are tender.
• Half hour before serving, add the prunes.
• A little diced chicken can be added to the soup before servingt.