Chicken, Garlic, Prunes, Trick

Scottish cocci likki soup

Scottish cocci likki soup

Ingredients

Servings 4
  • 1 chicken weighing 1.5 kg
  • 4 buds of cloves
  • 3 black peppercorns
  • 12 pcs. pitted prunes
  • 4 things. leek
  • bay leaf
  • 1 sprig thyme
  • 3-4 sprigs of fresh parsley
  • salt
  • onion - 1 onion

Cooking

Step 1

1. Rinse the chicken thoroughly inside and out, dry. Wash the leek, coarsely chop the green part and put inside the chicken. Cover the chicken with cold water so that it is only covered and bring to a boil. Remove foam, reduce heat. 2. Peel onions, stick cloves into it. Wash greens. Add onions and greens to the pan with chicken, salt, cover and cook over low heat for 1.5 hours. For 10 minutes. before the end of cooking, put the bay leaf and black peppercorns. 3. Transfer the chicken from the broth to a cutting board, let cool. Then take out the boiled leek, and cut the chicken into small pieces. Bones from the legs and wings can not be removed. 4. Strain the broth, remove fat from the surface with a napkin. Pour the broth into a clean saucepan, add the chicken pieces. Put on high heat and bring to a boil again. 5. Reduce heat to medium. Add washed prunes and cook for 5 minutes. 6. Cut the white part of the leek into thin rings, put in a saucepan and cook for 3 minutes. Serve immediately.

BTW The name of this traditional Scottish soup comes from two English words: cock - "rooster" and leek - "leek". Once "kokki-likki" was cooked from a rooster, and the process lasted at least 3-4 hours. Prunes gave the soup the necessary sweetness, which is especially useful if the bird came across old. If the leek came across bitter, the soup also saves prunes. For poor Scottish farmers, this soup often replaced a whole meal. Now "cocci-likki" is made from tender chicken meat, which, nevertheless, is boiled very strongly.

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