Cockaleekie Bake Recipes

COCK-A-LEEKIE

Steps:

• Heat a 6-quart Dutch oven on medium-high until hot. Add thighs; cook until browned, turning once, about 8 minutes. Transfer to a bowl. Repeat with breasts.
• Add broth, wine, celery, carrot, and garlic to Dutch oven. Bring to a boil; scrape any browned bits from pot; return chicken to pot, reduce heat, and simmer, skimming as necessary, for 1 hour. Transfer chicken to a plate; let cool. Transfer vegetables to another plate; reserve.
• Add leeks, prunes, and barley to broth. Bring to a boil, reduce heat, and simmer until thick, about 40 minutes more. Once chicken has cooled, shred meat. Finely dice carrot and celery. Stir chicken, carrot, celery, and parsley into soup, heat through, and serve.

BAKER'S COCK-A-LEEKIE PIE

Steps:

• Heat the oven to 180 degrees Celsius or gas mark four. Then start melting 40g of butter in a big pan. Keep the heat low. Add the chopped chicken fillets to the pan.
• Then add the chopped leeks (you don't have to wait for the chicken to cook - just chuck the leeks in after it). Fry for two to three minutes on a medium heat. Now add 40g plain flour to the mix. Stir everything thoroughly and cook for another two minutes.
• Now pour in the milk and the chicken stock and keep stirring for five minutes or so until the mixture gets thick and creamy (make sure you keep stirring or it'll stick to the bottom of your pan). Add salt and pepper to taste and then pour the mixture into a pie dish.
• Next, roll a piece of puff pastry until it is just larger then the pie dish and around half a centimetre thick. Place the pastry on top of the pie mix pressing the edges into the dish. Any off cuts of pastry can be used to decorate the pie. A little milk or water will help your decorations stick to the rest of the pastry (I use some of the beaten egg).
• Finally, brush the top of the pie with a beaten egg and place in the oven for around 35 minutes or until the pastry is risen and golden.

COCK A LEEKIE SOUP

Steps:

• In a large pot over high heat, combine the chicken, water, onion and barley. Bring to a boil, reduce heat to low and simmer for 1 hour. Remove chicken, discard the bones and skin, chop meat into bite size pieces and return to the pot.
• Add the chicken broth, leeks, celery, thyme, parsley, salt and ground black pepper. Simmer for 30 more minutes, or until all vegetables are tender.

COCK-A-LEEKIE PIE

Steps:

• Place a rack in lower third of oven; preheat to 375°. Melt 2 tablespoons butter in a large skillet over medium-high. Cook bacon, stirring often, until crisp, about 4 minutes. Transfer to a plate with a slotted spoon.
• Season chicken with salt and pepper and cook in same skillet until brown, about 3 minutes per side. Add a splash of water to skillet. Cover, reduce heat, and cook until chicken is cooked through, 10-12 minutes. Transfer to a plate.
• Add leeks to skillet, season with salt and pepper, and cook, stirring often, until softened, about 5 minutes. Add a splash of water, cover, and cook until leeks are very soft, 5-7 minutes. Transfer to a large bowl. Shred chicken and add to leeks along with thyme leaves and prunes.
• Melt remaining 4 tablespoons butter in a medium saucepan over medium-high heat. Whisk in 1/3 cup flour and cook, whisking constantly, until golden brown, about 3 minutes. Whisk in broth, adding a little at a time, until smooth. Simmer, stirring occasionally, until thickened, 5-7 minutes. Mix sauce into leek mixture; season with salt and pepper. Let cool.
• Roll out 1 disk of dough on a lightly floured surface to a 14" round. Transfer to a 10" cast-iron skillet or a 9 1/2"-diameter deep pie dish. Lift up edge and let dough slump down into dish. Trim, leaving a 1" overhang. Spoon filling into skillet. Roll out second disk of dough to 11" round. Drape over filling and trim to a 1" overhang. Fold overhang under; crimp with a fork. Cut a few vents in top; brush with egg.
• Bake until crust is golden brown, 50-60 minutes. Let pie cool slightly.
• Do ahead: Filling can be made 1 day ahead. Cover and chill.

COCKALEEKIE SOUP

Steps:

• Bring water to a boil in a large stock pot; cook chicken in the boiling water until fully cooked, about 1 hour. Remove chicken, keeping water in stock pot, and cool; discard skin, pull meat from bones, and put bones back into water for stock. Add onion, carrots, and celery to water and boil, about 1 hour.
• Soak leeks in a bowl of water, about 10 minutes; drain.
• Remove bones and vegetables from stock using a slotted spoon. Add chicken meat, leeks, barley, celery seed, cloves, salt, and black pepper to stock and simmer until barley is tender and flavors have blended, about 1 hour.