Cock-a-Leekie
Serves 12-16
1-4 pound chicken
5 L. hot water
6 cooking onions
2 bay leaves
1 tbsp. parsley
1 tsp. dry thyme leaves
1 tsp. pepper
2 tsp. salt
8 large leeks (chop dark green leaves coarsely for broth, reserve white and light green part)
1/2 lb. bacon chopped
½ cup white rice
20 whole prunes

1. Put chicken in large pot. Add hot water, onions, bay leaves, parsley, thyme, pepper, salt, and dark green leek leaves. Bring to simmer and cook gently about 60 minutes until leg meat is tender. Lift out chicken to cool; reserve. Strain broth into large pot and reserve, discarding solids. Remove fat that rises to the top.

2. Split white and green part of leeks lengthwise and wash well. Slice into one inch lengths.

3. In another large pot, cook bacon with white chopped leeks, then after leeks have become tender, add rice and broth. Simmer 20 minutes.

4. Remove skin and bones from chicken and tear meat into pieces about 2 inches in length. Add chicken to broth. Add prunes and serve.