Cock-a-lickie
6 servings
80 minutes
A traditional Scottish festive stew, the festivity of which is not in the ceremonial set of ingredients, not in the special presentation, but in the charming fruity-spicy spirit, which is worth many culinary tricks.
1
Cut the chicken into pieces.
- Chicken: 1 piece
2
Fry, pour in broth, add bay leaf, thyme, and parsley to the pot. Bring to a boil and cook for half an hour, skimming off the foam.
- Chicken broth: 2 l
- Bay leaf: 1 piece
- Thyme: 4 sprigs
- Parsley: 6 sprigs
3
After that, add the white parts of the leek, cut into 2-centimeter pieces. Boil everything together for another twenty minutes.
- Leek: 6 stems
4
Remove pieces of chicken from the broth, place prunes in their place, add rice, salt and pepper. Cook for another twenty minutes.
- Chicken: 1 piece
- Pitted prunes: 200 g
- Rice: 200 g
- Salt: to taste
- Ground black pepper: to taste
5
Remove the chicken meat from the bones, place it in the pot with the soup, and serve the soup in bowls.