| Taken from "The Bard," the complete guide to the immortal memory, Scotlands most famous Poet.
Ingredients
1 boiling fowl 1-1.5 Kg (2-3lb)
1 onion, quartered
400-800g (1-2lb) leeks, cut into inch long (2-3cm)
pieces, white and green kept separate
Stock from boiling fowl
1 bay leaf, some parsley
6-12 prunes, soaked overnight (optional)
salt and pepper
Put the bird in a large pot and nearly cover with water,
add herbs and salt and slowly bring to the boil. Skim,
cover and simmer until tender, approximately 2 hours.
Remove the bird, and allow to cool slightly. Meanwhile
add the green part of the leeks to the stock and and add
the prunes and continue to simmer. Cut the meat from the
chicken into smallish pieces and return them to the soup,
with the white part of the leeks. Simmer for a further 10
minutes. Check the seasoning and serve. Soup is generally
better the next day, so if you have time, try and prepare
it in advance.
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Little Bonus:
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