COCK-A-LEEKIE SCOTTISH CHICKEN SOUP
Our son spent two summers while he was in High School doing missionary work in Scotland. This is one of the recipes he brought home with him that was prepared for him at Crossbasket Castle in Scotland. I added the ingredient list, but the description is exactly as was written by the lady who cooked this wonderful chicken soup.
Provided by Marsha Gardner
Categories Chicken Soups
Time 2h25m
Number Of Ingredients 10
Steps:
- 1. This soup starts in the afternoon, so make sure you've got enough time on your hands!!! Start off my taking a 3-4 lb chicken and put it in a dutch oven. Chop one onion into eighths, two large carrots into big sized chunks, about 4 celery sticks and peel about 6 cloves of garlic. Arrange them all around the chicken except two of the garlic cloves. • Stuff a bundle of fresh rosemary, thyme and oregano into the body cavity of the chicken (check to make sure they don't have the bagged intestines inside... gross, but important) with the two cloves of garlic, and spread a smaller bundle around with the onions and carrots. Sprinkle the whole she-bang with salt and pepper. Cook on very low heat for about two hours When the chicken is cooked, let it cool off for a little bit and then pull it, the veggies and any herbs out of the pot, leaving any liquid in the bottom of the dutch oven and set aside Put about four pints of broth into the pot and bring to a simmer. Add half a cup of barley (dry), about 7 leeks (white and light green parts only) lightly chopped and about fifteen dried and pitted prunes cut into quarters. Cook for about forty minutes until the barley is cooked through While the soup is cooking, let the chicken and reserved veggies cool.... roughly chop them and set them aside. De-bone the chicken, discarding the skin and keeping the bones to make broth later, and shredding the meat into bite-sized pieces. Once the barley is cooked through, add the veggies and about half of the chicken meat back into the soup, along with a handful of fresh parsley Simmer for about ten more minutes and eat!
SCOTTISH HIGHLAND CHICKEN WITH WHISKY AND CREAM
The Scottish tradition of cooking chicken in an enclosed pot is known as stoved or stovies, a word that derives from the French etouffee that describes cooking in a covered or closed vessel When you make this recipe cut the chicken up the back, remove the backbone (keep it for stocks) and spread the two halves out, flattening the bird. This helps to cook the chicken quickly and more evenly. If you don't have a roasting pan with a lid, enclose the pan with foil. Serve this comforting dish with Brussels sprouts and mashed potatoes.
Provided by Olha7397
Categories Chicken
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F
- Pat the chicken dry with paper towels and rub all over with salt, pepper and half the olive oil.
- Combine the remaining oil and butter in a lidded roasting pan and place over medium heat.
- When butter is foaming, place the chicken, breast side down, in the pan and brown for about 4-5 minutes, then turn and brown on the other side for the same length of time. Drain off most of the fat.
- Return the pan with the chicken to the heat and, working quickly, pour the whiskey over it and then set alight. Let the flame die down and then add the broth.
- Cover the chicken with the roasting pan lid (or tuck foil all the way around) and transfer to the oven to bake for about 45-50 minutes.
- When the chicken is cooked, transfer it to a cutting board to rest.
- Drain off some of the accumulated fat and then set the pan on a medium high heat.
- Add a spoonful of water to loosen bits clinging to the bottom of the pan, and then add the cream, stirring as you do so.
- Bring to a boil and let cook for about 2-3 minutes.
- Add the parsley to the sauce and keep warm.
- Section the chicken and serve the sauce at table with the chicken. Serves 4-6.
- Speyside Whisky Festival: Held each year at the beginning of May, the Speyside Whisky Festival provides opportunities to tour some of Scotland's most esteemed distilleries, meet the experts in the whisky industry and, the best part, taste some stellar malts. There is great fun to be had during the evenings, fueled by malt and music and the company of fellow whisky lovers from around Scotland and the world. Visit http://www.spiritofspeyside.com for more information.
- NOTE: The Famous Grouse blended whisky, which, by the way, includes these three whiskies in the blend: Glenrothes (for fragrance), Highland Park (for a light smokiness) and Macallan (for unmistakable richness and backbone).
- New Celtic Cooking.
Nutrition Facts : Calories 902.7, Fat 76.3, SaturatedFat 29.2, Cholesterol 257.2, Sodium 318.4, Carbohydrate 2, Fiber 0.1, Sugar 0.2, Protein 39.7
COCK-A-LEEKIE SOUP
Steps:
- Cut up the whole chicken and chop some of the meat into pieces. (You will have leftover chicken meat.)
Nutrition Facts : Calories 930 kcal, Carbohydrate 44 g, Cholesterol 274 mg, Fiber 6 g, Protein 90 g, SaturatedFat 12 g, Sodium 622 mg, Sugar 11 g, Fat 43 g, ServingSize Serves 4, UnsaturatedFat 0 g
OLD FASHIONED CHICKEN SOUP
A from-scratch chicken soup made from chicken legs simmered into a simple broth. No need for ready-to-serve chicken broth when it is so simple to make your own.
Provided by Developed for CFC by Nancy Guppy, RD, MHSc
Yield 15
Number Of Ingredients 16
Steps:
- Remove skin from chicken legs. Add to large soup pot that has a tight fitting lid. Pour cold water over and add the ground turmeric.
- Prepare soup vegetables. Chop onion, slice celery and carrots, mince garlic, shred cabbage, and dice potatoes. Add to soup pot. Cover and bring to a boil. Reduce heat and simmer 30 minutes.
- Remove chicken from pot and set aside to cool. Once cool, remove meat from bones. Discard bones, cut meat into bite-size pieces, and add back to soup pot.
- Stir in egg noodles or dry pasta noodle of your choice.
- Season broth with salt, pepper, dried oregano, basil, and sugar. Simmer an additional 15 minutes.
- To serve, garnish with fresh minced parsley.
Nutrition Facts :
SCOTTISH HIGHLAND CHICKEN SOUP
Make and share this Scottish Highland Chicken Soup recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Remove the crusts from the bread and place the bread in small saucepan.
- Cover with the milk and bring to a boil.
- Set aside and allow to cool a bit.
- Pound the minced chicken, almonds and hard-boiled yolks in a mortar until smooth, and then place in a large bowl.
- Gradually beat in the bread and milk.
- Stir in the stock, and then pass through a sieve into a saucepan.
- Bring to the boil, season with salt and pepper, add the nutmeg and lemon juice and simmer for 10 minutes; remove from the heat.
- Beat the egg yolks with the cream and blend in 3 tablespoonfuls of the hot soup.
- Stir the mixture into the soup and heat gently for 2 or 3 minutes.
- DO NOT ALLOW TO BOIL.
- When it thickens, serve with the diced chicken as a garnish.
CHICKEN STOVIES - TRADITIONAL SCOTTISH RECIPE
The word 'stovies' is from the French 'etoufee', meaning 'stewed in a closed vessel'. This popular Highland dish, possibly of French origin, has become a favourite all over Scotland. Like most national affairs, the exact way to cook stovies is a matter of dispute for many Scots; this traditional recipe preserves all the essence of the bird.
Provided by Millereg
Categories Stew
Time 3h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut chicken into serving pieces.
- Slice potatoes in medium thick rounds.
- Melt 1 heaped tablespoons.
- of butter in a skillet or saucepan.
- Brown chicken joints lightly on both sides and then remove them.
- Grease an ovenproof casserole dish and put in layers as follows: sliced potatoes, whole shallots or sliced onions (all well-seasoned), chicken.
- Dot each layer with little knobs of butter.
- Repeat layers until all ingredients are used, ending with a layer of potatoes.
- Pour stock over the potatoes, shallots and chicken.
- Cover with buttered greaseproof paper, then with lid.
- Cook in oven at 275F/135C for about 2½ hours.
- Add a little hot stock or water after about an hour or so, if liquid dries up too much.
- Sprinkle generously with chopped parsley 5 minutes before serving.
Nutrition Facts : Calories 1066.3, Fat 58.8, SaturatedFat 18.8, Cholesterol 274.2, Sodium 431.4, Carbohydrate 58.9, Fiber 6.2, Sugar 4.1, Protein 72.9
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