1 boiling fowl - about 1 kg (2 1/4 lb)
4 cups (1 litre) 1 3/4 pint stock or water
4 leeks, cleaned and sliced
salt and pepper
6 prunes, optional
4 cups (1 litre) 1 3/4 pint stock or water
4 leeks, cleaned and sliced
salt and pepper
6 prunes, optional
method
1. Cover the fowl with stock or water and add the leeks and seasoning. Bring to the boil, cover and simmer for 3 1/2 hours, until tender.
2. Remove the chicken from the stock, carve off the meat and cut it into fairly large pieces.
3. Serve the soup with the chicken pieces in it, or serve the soup on its own, with the chicken as a main course.
4. If prunes are used, soak them overnight in cold water, halve and stone them and add to the stock 30 minutes before the end of the cooking.
2. Remove the chicken from the stock, carve off the meat and cut it into fairly large pieces.
3. Serve the soup with the chicken pieces in it, or serve the soup on its own, with the chicken as a main course.
4. If prunes are used, soak them overnight in cold water, halve and stone them and add to the stock 30 minutes before the end of the cooking.
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