Cock-a-leekie soup recipe

• 1 large roast chicken carcass remains including meat from wings and legs
• 2.75 l (4.8pints) cold water
• 1 bundle of fresh herbs: thyme, bay leaf, marjoram
• 125 g (4.4oz) stoned prunes
• 2 medium onions, finely chopped
• 1 leeks
• 125 g (4.4oz) long grain rice
• 2 tbsp chopped parsley

1. To make the stock: pick off all the meat remaining on the chicken carcass, and from the wings and legs.
2. Chop roughly into even, bite-sized pieces, and reserve.
3. Put the remaining bones and skin in a large pot and cover with cold water.
4. Bring to the boil, add herbs and simmer gently for an hour.
5. Strain, then leave to cool.
6. Remove excess fat and reserve.
7. To finish the broth: heat the reserved fat (or use 2-3 tablespoons oil if not enough fat) over a medium heat in a large pot and add the onions.
8. Cook until soft and yellow.
9. Add the leek whites to the onions, stir well, cover and leave to sweat for about five minutes, stirring occasionally.
10. The leeks should be soft now.
11. Add the strained stock and the rice, then simmer until the rice is cooked.
12. Add the green leek and chicken meat.
13. Drain and add the prunes.
14. Taste and season.
15. Bring back to a simmer to soften the leeks.
16. Take care not to overcook the green leek, as it will lose its colour and fresh flavour.
17. Sprinkle chopped parsley into each bowl and pour over broth.
18. Serve immediately.

chicken carcass, l, herbs, prunes, onions, leeks, long grain rice, parsley

Taken from www.lovefood.com/guide/recipes/42979/cockaleekie-soup-recipe (may not work)