One of my dear friends brought me a cook book from her native Scotland. Anyway I made a big pot of Cock a leekie soup for some little get together and it went over really well and several ladies asked me for the recipe, so I made copies from the recipe page and handed them out. The ladies were quite excited when the first Ingredient was 1 young cock. They all wanted to know where they could buy one of those...lol Needles to say I can not make that soup with out a little snicker..lol"Braveheart" Cock-A-Leekie Soup
Ingredients:
1 3.5lb young cock; cut into 8 pieces
1 lb Beef shanks; cut into 1-inch pieces
6 c Chicken stock
3 sl Thick cut bacon
1 tb Dried leaf thyme
1 Bay leaf
3/4 c Pearl barley
1 1/2 c Chopped leek; white only
Salt and pepper to taste
2 tb Chopped parsley
Directions:Put the cock, beef, stock, bacon, thyme, and bay leaf in a large, heavy pot and bring to a boil. Reduce the heat and simmer, covered, for 30 minutes. Meanwhile boil barley in 1 1/2 cups water for 10 minutes. Drain and set aside. Remove chicken for pot. When cool enough to handle, debone and set aside. Add leeks and barley to the pot, and simmer 15 minutes. Remove beef shanks and debone. Chop meat coarsely, and return to the pot, along with the chicken. Simmer covered, for 5 minutes more. Season with salt and pepper to taste and garnish with parsley.
1 3.5lb young cock; cut into 8 pieces
1 lb Beef shanks; cut into 1-inch pieces
6 c Chicken stock
3 sl Thick cut bacon
1 tb Dried leaf thyme
1 Bay leaf
3/4 c Pearl barley
1 1/2 c Chopped leek; white only
Salt and pepper to taste
2 tb Chopped parsley
Directions:Put the cock, beef, stock, bacon, thyme, and bay leaf in a large, heavy pot and bring to a boil. Reduce the heat and simmer, covered, for 30 minutes. Meanwhile boil barley in 1 1/2 cups water for 10 minutes. Drain and set aside. Remove chicken for pot. When cool enough to handle, debone and set aside. Add leeks and barley to the pot, and simmer 15 minutes. Remove beef shanks and debone. Chop meat coarsely, and return to the pot, along with the chicken. Simmer covered, for 5 minutes more. Season with salt and pepper to taste and garnish with parsley.
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