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Auld reekie cock-a-leekie
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| Artist: |
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| Categories: |
Irish, Poultry, Scottish, Soups & Stews, Western European |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| | British measurements | | 5
| fl oz | Single malt scotch whiskey | | 4
| pint | Water | | 1
| tbsp | Dried tarragon | | 1
| tsp | Brown sugar | | 1
| | Boiling chicken, 3lb | | | . giblets removed | | 3
| | Rashers streaky bacon | | | . chopped | | 1
| lbs | Shin of beef | | 2
| lbs | Leeks, sliced | | 1
| large | Onion, chopped | | | Salt & pepper to taste | | 8
| | Prunes, pre-soaked |
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Procedures:
| 1 | Mix the whiskey with the water, tarragon and sugar. | | 2 | Place the chicken, bacon and beef into a large bowl and pour the whiskey marinade over. | | 3 | Leave to marinate overnight. | | 4 | Next day, transfer mixture to a large soup pot. | | 5 | Add the leeks (reserving one) and the onion, and season to taste. | | 6 | Bring slowly to a boil, cover, and then simmer for 2 hours, or until the bird is tender. | | 7 | Skim off excess fat from the liquid. | | 8 | Remove the chicken from the pot, skin, remove bones and cut meat into pieces before returning to the pot (cut up the shin of beef, if necessary). | | 9 | Add the prunes and remaining sliced leek and simmer gently for 10-15 minutes. | | 10 | "scotch whiskey recipes" : by jo guthrie jarrold publishing, norwich 1991 isbn = 0-7117-0553-4 | | 11 | scanned and formatted for you by the wee scot -- pol mac griogair |
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