Cock-a-Leekie
This is the Scottish version of a chicken soup. Feel free to add carrots to the soup if you desire more vegetables with your meal. Serve it alongside or over buttered biscuits for true comfort food goodness.
INGREDIENTS | SERVES 6–8
- 3–4 pounds bone-in chicken pieces
- 1 pound beef shanks, sawed into 1" cubes
- 4 slices thick-cut bacon, diced
- 4 cups chicken broth
- 1 tablespoon dried thyme
- 1 bay leaf
- Water as needed
- ¾ cup pearl barley
- 1 ½ cups leeks (white part only), well-rinsed and chopped
- Salt and freshly ground black pepper to taste
- OPTIONAL: fresh chopped parsley, to taste
Add the chicken, beef shanks, bacon, broth, thyme, and bay leaf to a large Dutch oven. Add enough water to cover the meat. Bring to a boil over medium-high heat; cover, reduce heat, and simmer for 1 hour, or until the chicken is cooked through and tender.
Use a slotted spoon to remove the chicken from the pot. Set aside and allow to cool. Bring the broth to a boil over medium heat. Add the barley. Boil for 10 minutes, stirring occasionally.
Remove the chicken from the bones. Discard the skin and bones, and shred the chicken. Use a slotted spoon to remove the beef shanks from the pot; set aside and allow to cool.
Add the leeks to the pan. Reduce heat, cover, and simmer for 10 minutes. Remove the beef from the bones, discarding the bones and any fat. Add the chicken and beef to the pan. Cover and simmer for 5 minutes to bring the meat to temperature. Taste for seasoning and add salt and pepper, if needed. Garnish with parsley if desired.
Matzo Balls
Matzo balls are good in almost any chicken soup. To make six servings, mix 2 tablespoons of chicken fat, 2 large eggs, ½ cup matzo meal, 1 teaspoon salt, and 2 tablespoons chicken broth. Cover and refrigerate for at least 20 minutes. Roll the mixture into 12 balls. Cook, covered, in boiling water or broth for 30 to 40 minutes.
