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Cock-a-Leekie soup is very popular. You get two meals out of this dish: the soup for today, and the cooked chicken for later.

Cock-a-Leekie

1 stewing chicken, trussed
10 to 12 medium-sized leeks (about 2 lb), trimmed, washed and sliced
2 quarts beef stock
salt
freshly ground allspice
6 dried prunes


1. Place the fowl in a large pot with three or four of the leeks and the stock.
2. Bring to a boil, skim and then cook gently for 2 hours or longer, until the fowl is tender, when it should be removed.
3. Clear off all the grease with paper towels.
4. Add the remainder of the leeks, cut into 1 inch lengths.
5. Add salt and allspice to taste.
6. Simmer very gently until leeks are tender. Half hour before serving, add the prunes. A little minced fowl may be added to the soup before serving it.