AULD REEKIE COCK-A-LEEKIE This is an old Scotch-Irish recipe much favored by
soldiers for obvious reasons. Others, I suppose, would call it a waste of good whiskey. I think it all sounds pretty good, at least until we get to the prunes at the end.  •
5 ounces
single-malt Scotch whiskey •
4 pints water •
1 tablespoon dried
tarragon •
1 teaspoon brown
sugar •
1 3-pound boiling
chicken, giblets removed •
3 slices streaky
bacon, chopped •
1 pound shin of
beef •
2 pounds leeks,
chopped (white and pale parts only) •
1 large onion,
chopped •
salt and pepper to
taste •
8 prunes,
pre-soaked Mix the whiskey with the water, tarragon and sugar. Place
the chicken, bacon and beef into a large bowl andpour the whiskey marinade
over. Leave to marinate overnight. Next day, transfer mixture to a large soup pot. Add the leeks
(reserving one) and the onion, and season to taste. Bring slowly to a boil,
cover, and then simmer for 2 hours, or until the bird is tender. Skim off
excess fat from the liquid. Remove the chicken from the pot,
skin, remove bones and cut meat into pieces before returning to the pot (cut up
the shin of beef, if necessary). Add the prunes and remaining sliced leek and
simmer gently for 10-15 minutes.  |
