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📝 Description
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🥘 Ingredients
A capon or large fowl (sometimes an old cock, from which the recipe takes its name, is used), which should be trussed as for boiling; 2 or 3 bunches of fine leeks, 5 quarts of stock No. 105, pepper and salt to taste.
👨🍳 Method
Well wash the leeks (and, if old, scald them in boiling water for a few minutes), taking off the roots and part of the heads, and cut them into lengths of about an inch. Put the fowl into the stock, with, at first, one half of the leeks, and allow it to simmer gently. In half an hour add the remaining leeks, and then it may simmer for 3 or 4 hours longer. It should be carefully skimmed, and can be seasoned to taste. In serving, take out the fowl, and carve it neatly, placing the pieces in a tureen, and pouring over them the soup, which should be very thick of leeks (a _purée_ of leeks the French would call it).
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at Cock-A-Leekie this week, drawn in by the promise of a hearty, old-school soup. I found that the key to this dish is the leeks — and lots of them. I was surprised by how much flavor they imparted to the stock, creating a deeply satisfying base for the chicken. The result was a comforting, rustic soup that reminded me of a simpler time. This recipe is perfect for a weeknight cook looking to make the most of a whole chicken. The long simmer time allows for easy prep and cleanup, leaving you with a nourishing meal at the end of a busy day. I served it with some crusty bread and a side salad, and it was just the thing to warm my bones on a chilly evening. Next time, I might try adding some barley for extra heartiness.
