Cock-a-leekie recipe

While it is called "Scotland's National Soup", it probably originated as a chicken and onion soup in France. By the late 16th century, it had made its way to Scotland, where the onions were replaced with leeks

Ingredients

2 pounds 12 ounces whole chicken (fresh and free-range)

12 medium-sized leeks (well-washed and chopped to 1-inch lengths)

4 ounces long grain rice (washed)

3 to 4 medium-sized carrots (peeled and grated)

Salt (to taste)

Black pepper (crushed, to taste)

Garnish: Chopped parsley

Cock-a-leekie-

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Cover the pan with a tight-fitting lid and simmer gently for 1 hour, or until the chicken is falling off the bone. The amount of time needed depends on the size and freshness of the chicken. An older chicken might take longer to cook to the desired consistency.

Take the pan off the heat and remove the chicken. Place the bird on a dish or large plate and reserve, covered, until it is cool. If you need to refrigerate the chicken at this stage, wait until it has cooled off completely.

Strain the broth into a clean pan large enough to hold the remaining ingredients.

Add the rice to the stock and cover with a tight-fitting lid. Cook for 10 minutes.

After 10 minutes, add the grated carrots and the rest of the chopped leeks. Continue cooking for 20 more minutes, uncovered.

Taste for the strength of flavor in the broth and, if necessary, reduce the liquid even further to increase it until it has reached your desired flavor.

Once you have reached the intensity of flavor you prefer, season the broth with salt and pepper.

Chop some of the reserved chicken into pieces, place it into hot bowls, and pour over the broth and vegetables. The soup is traditionally served with big chunks of vegetables and chicken. If using, add chopped parsley on top of each