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Cock-a-leekie (GF)

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We have been eating cock-a-leekie for the past few days, thanks to the huge pot of it I made over the weekend.  I was rummaging around in the freezer looking for beans, and discovered that Mother-in-Law had left half a chicken in there (as you do).  Cock-a-leekie makes a nice change from the standard chicken noodle fair, especially when I already have leeks and carrots in the fridge.  Besides, with a name like cock-a-leekie, it is nearly impossible to not enjoy this soup.   As with most soups, it tastes better the next day.

In a big stock pot, cover the equivalent of half a chicken, including bones, with two ish litres of water (about two quarts, give or take), throw in a few peppercorns and a couple of bay leaves, and bring slowly to a boil.  Let it boil for the better part of an hour, and chop up two big leeks and three or four carrots into nice chunks.  Once the stock has become strong enough, throw in the veggies and continue to boil.  You can also add in some salt now, or wait until the very end.  After about twenty minutes, drop in a cup or so of either buckwheat groats or brown rice, and cook until soft.  Remove the chicken pieces, shred the meat, and return it to the pot.  Season to taste with salt and pepper and eat!

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About Kara

I am what happens when you combine a WWII enthusiast, an environmentalist and a frugal celiac/coeliac.

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