Gordon Ramsay Recipe

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Name: Cock-a-Leekie Soup
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8
Cuisine: British
Ingredients: 1 whole chicken; 1 ml thyme; 1 ml parsley; 1 bay leaf; 1 ml salt; 1 ml pepper; 2 l chicken stock; 500 g leeks large; 200 g whole grain rice; 200 g prunes soft pitted

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INGREDIENTS

1 whole chicken
1 ml thyme
1 ml parsley
1 bay leaf
1 ml salt
1 ml pepper
2 l chicken stock
500 g leeks ; large
200 g whole grain rice
200 g prunes ; soft pitted

Servings

INSTRUCTIONS

(The dried ingredients is actually a bouquet of garni. You tie the bay leaf, the thyme and parsley (fresh) together. But if you don't have it fresh - just use the dried ingredients like salt and pepper).

1. Rub the chicken with salt and pepper.

2. Put in large pot.

3. Add chicken stock (if it does not quite cover the chicken, top up with water).

4. Add bouquet of garni, and salt and pepper to taste.

5. Bring to a simmer, skim off any froth or scum that rises to the surface.

6. Turn heat down to lowest setting on stove and let the pot simmer - semi covered for 30 minutes.

7. Slice the leeks (the entire leek) diagonally into 1 - 2 cm wide pieces and add them to the pot and simmer for 30 minutes more until chicken is tender throughout.

8. Lift chicken out and let cool. Then take the flesh from the bones.

9. Add rice and prunes to pot and let it simmer for another 20 minutes. (without the chicken).

10. Take chicken meat (without the skin and bones) and add back to the pot to warm through.

11. Season if needed and serve.

NOTES

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Cock-a-Leekie Soup

1 whole chicken
1 ml thyme
1 ml parsley
1 bay leaf
1 ml salt
1 ml pepper
2 l chicken stock
500 g leeks large
200 g whole grain rice
200 g prunes soft pitted

(The dried ingredients is actually a bouquet of garni.  You tie the bay leaf, the thyme and parsley (fresh) together.  But if you don't have it fresh - just use the dried ingredients like salt and pepper).

1.  Rub the chicken with salt and pepper.
2.  Put in large pot.
3.  Add chicken stock (if it does not quite cover the chicken, top up with water).
4.  Add bouquet of garni, and salt and pepper to taste.
5.  Bring to a simmer, skim off any froth or scum that rises to the surface.
6.  Turn heat down to lowest setting on stove and let the pot simmer - semi covered for 30 minutes.

7.  Slice the leeks (the entire leek) diagonally into 1 - 2 cm wide pieces and add them to the pot and simmer for 30 minutes more until chicken is tender throughout.

8. Lift chicken out and let cool.  Then take the flesh from the bones.  
9.  Add rice and prunes to pot and let it simmer for another 20 minutes. (without the chicken).
10.  Take chicken meat (without the skin and bones) and add back to the pot to warm through.  
11.  Season if needed and serve.

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Nutrition

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Serving Size: 1 Serving (708g)
Recipe Makes: 8 Servings

Calories: 530
Calories from Fat: 212 (40%)

Amt Per Serving		% DV

	Total Fat 23.6g	31 %
	Saturated Fat 6.6g	33 %
	Monounsaturated Fat 10.1g
	Polyunsanturated Fat 4.9g
Cholesterol 100.6mg		31 %
Sodium 778.4mg		27 %
Potassium 1001mg		26 %
Total Carbohydrate 43.9g		13 %
	Dietary Fiber 3.2g	13 %
	Sugars, other 40.8g
Protein 35.2g		50 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 530

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