History: Although it is speculated that this national dish of Scotland probably originated in France as chicken and onion soup, it had become popular in Scotland by the 16th century with the onions being replaced by leeks in the recipe.
The first printed copy of the recipe
appeared in 1598 but the name "Cock-A-Leekie" was not universally
adopted until the 18th century.
It was even one of the two "soups
of the day" on the Titanic's menu the day that it sank.
As with many old dishes, there are
nearly an unlimited number of variations based on personal taste and
family tradition, but the basic required ingredients include
chicken, leeks,
and black pepper.
Ingredients:
1 whole chicken [traditionally an old
cock (rooster)].
12 large leeks - Cut up into one-inch
chunks rejecting the coarser green parts. Although any
leek will do, 'Musselburgh'
leeks are a
Scottish variety.
1 tablespoon salt.
5 quarts water.
Black Pepper to taste.
Other
ingredients that are sometimes included along with the above
ingredients can include four pounds of beef, or a pound of bacon,
and a dozen or more finely sliced prunes.
The whole chicken is trussed, as if
for roasting, and then boiled in a large pot in about a gallon of
water, along with the salt, pepper, and
leeks. Cover
the pot and allow the contents to stew slowly for four hours. If
using any of the optional ingredients, they are included in the pot
as well.
To serve, remove the chicken from the
pot, carefully carve it into pieces large enough for individual
servings, place them in a tureen, and pour the soup over them.
Stores well and makes four to six
servings.
Source: Various pre-20th century references.
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