Cock-a-Leekie – Scottish chicken soup with prunes and whisky

Ingredients for 6 servings:

• 1 soup chicken, approx. 1 kg, fresh or frozen
• 3 m.-sized carrot(s)
• 2 stalk(s) leeks
• 3 large onions
• ¼ celeriac
• 1 bunch of parsley
• 300 g prunes
• 350 ml whiskey
• 3 liters of water, more if needed
• 1 tsp thyme
• 5 allspice berries
• 2 bay leaves
• ½ tsp pepper, or as needed from the mill
• 2 tsp sea salt, coarse
• vegetable oil

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 2 hours 45 minutes; Total time approx. 3 hours 45 minutes

Whether as a starter or main course, always a poem!

Stone the prunes, if necessary, halve them, and place them in a suitable container with the whiskey. Wash and drain the chicken. Trim 1 carrot, 1/2 leek, 1 onion, and the celeriac, and chop everything into large pieces. Heat a little cooking oil in a large pot and briefly roast the chopped vegetables. When the vegetables have turned a golden yellow, add 2 liters of water, add the spices, and bring to a boil. Then add the chicken, cover, and simmer over medium heat for about 1.5 to 2 hours. Add a little more water if necessary, depending on how cooked the chicken is. Remove the cooked chicken from the pot and drain. Then remove the skin and bones and cut the meat into bite-sized pieces. Strain the stock, set aside, and discard the cooked vegetables. Cut the remaining vegetables into thin, approximately 3 cm long strips, dice the onions as desired, and briefly fry them in a pan with a little vegetable oil. Now add the vegetables, shredded chicken, and pickled prunes (with or without whiskey; I like it with it) to the broth and simmer over medium heat until the vegetables are cooked through but still have a bit of a bite. Finally, add plenty of freshly chopped parsley, and you’re done!