Edinburgh Cock-a-Leekie 🍲

Method

1. 1

   Cover the chicken with cold water in a large pot, bring just to a simmer and skim the foam carefully.

2. 2

   Add halved celery, a stuck-on onion, carrot, bay and peppercorns; simmer gently for 90 minutes.

3. 3

   Lift out the chicken, strain the broth and return it to the pan; shred the meat off the bone.

4. 4

   Slice the white parts of the leeks and add them with rinsed barley; cook until tender, about 25 minutes.

5. 5

   Stir the shredded chicken back through, season well and serve steaming in deep bowls.