Paul O' Donnell Catering

One of Scotland's most famous, and oldest dishes, this chicken soup/stew is flavoured by locally grown leeks and sweetened by prunes. It was a traditional way of using an old or tough rooster or layer and would have been cooked slowly on a peat fire overnight.

INGREDIENTS

• 1 boiling fowl (large chicken)
• Brown chicken or beef stock
• 1 bouquet garni - thyme, bay and parsley
• 1 marrow bone
• 2 medium onions peeled and roughly chopped
• Salt and freshly ground pepper
• 10 Leeks washed and trimmed
• 16 prunes soaked overnight and pitted
• Chopped parsley

Method

Put boiling fowl in to a large pan and cover with the stock. Bring to the boil, turn the heat down to simmer and skim very thoroughly. Add bouquet garni, marrow bone and onions.

Cut 7 of the 10 leeks into 5cm pieces and add to the pot, keep the remainder to one side. Cover the pot and simmer on a very low heat for about 2 hours or until the chicken is tender. Remove the chicken from the pan and skin and bone it, cut the meat into julienne strips, strain the stock and discard the vegetables, herbs and bones. Return the stock and chicken to the pan.

Add prunes to the liquid and cook for 30 minutes more, slice the remaining leeks into julienne strips and add to the pan a few mintues before serving. Check the seasoning.

Sprinkle some of the parsley over each bowl and serve.