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Cock-A-Leekie Stew

By: GYPSY-WITCH  
"This is a Scottish dish that is traditionally a thick soup. I prefer it as a thin stew and have adapted my recipe accordingly. I use the entire leek (needs to be cleaned very carefully), but the green tips tend to be a bit tough so you might want to add them earlier in the process if you want to soften them up."

Rating: This weblink has been rated 4 times with an average star rating of 4.0 Read Reviews (4)

Rate/Review | 209 people have saved this

 

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Original Recipe Yield 4 servings
 

Ingredients

  • 1 (2 to 3 pound) whole chicken, cut into pieces
  • 1/2 cup sliced carrots
  • 1 cup barley
  • 2 1/2 cups water
  • 1 teaspoon chicken bouillon powder
  • salt and pepper to taste
  • 1 leek, sliced

Directions

  1. In a large pot combine the chicken, carrots, barley, water, bouillon and salt and pepper to taste. Bring all to a boil. Reduce heat, cover and let simmer for 30 minutes or until chicken is cooked through and no longer pink inside. Skim broth as needed.
  2. Remove chicken from pot and add leeks. Bring back to a boil; reduce heat, cover and let simmer another 15 minutes or so, until thickened.
  3. Meanwhile, skin and debone the cooked chicken. Return chicken meat to thickened stew and cook for about 5 minutes to heat through. Serve hot.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 637 | Total Fat: 35.2g | Cholesterol: 171mg

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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 19, 2008 by wsf 
I am kind of strange when it comes to "traditional" recipes, and how to review them. On the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2004 by YULKA 
I made it with brown rice instead of barley and it turned out wonderful. I also used only the... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2004 by FABI 
My son and I enjoyed this recipe but neither of us is crazy about barley. I thought I'd try... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 7, 2009 by jmgredlein 
mmmmm MORE

 
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