Title: Cock-A-Leekie (Chicken and Leek Soup)
Categories: Appetizer Soup Poultry
Yield: 7 Servings
| 2 1/2 | lb | Frying chicken cut up |
| 1 | | Medium carrot, sliced |
| 1/2 | c | Barley |
| 2 | ts | Salt |
| 1 | | Bay leaf |
| 4 | c | Water |
| 1 | | Medium stalk celery, sliced |
| 2 | ts | Chicken bouillon |
| 1/4 | ts | Pepper |
| 1 1/2 | c | Sliced leeks, with topps |
Heat all ingredients except leeks to boiling in 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 both. Remove
bay leaf. Add chicken to broth. Heat until hot, about 5 minutes.