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.

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.

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.

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

Steps:

• Bring the broth to a boil over medium heat, and add the leeks.
• Mix the oatmeal flour with the water, and gradually stir it into the broth. Season with salt and pepper.
• Cover and cook until the leeks are tender, skimming if necessary.
• Pour the cream and parsley in a warm soup tureen, and pour the boiling soup over them.
• Serve hot.

COCKALEEKIE BAKE

Steps:

• Wash and chop leeks into one inch pieces and saute in oil or butter untill soft and coated.
• Then remove from pan and put in a 25cm x 20cm x 10cm oven proof dish.
• Cut up chicken into smallish pieces and brown in the same pan.
• Scatter the chicken evenly on top of the leeks.
• Set this to one side and make the sauce.
• Place butter, flour, milk, salt and pepper in a pot on the stove top and heat on a medium heat.
• Whisk untill the sauce starts to bubble and thicken and change to a wooden spoon to give it a good stir then whisk again thoroughly.
• Turn the heat down and cook the sauce for about 5 minutes.
• If you start with everything cold it won't go lumpy.
• You can if you like add cheese to this or just leave it plain.
• Pour sauce on top of chicken.
• Mix bread crumbs and cheese and sprinkle on the top.
• Place in a preheated oven at 175 or 350 for 45 minutes.