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Categories:Viewed: 28 - Published at: 7 years ago
Ingredients
- 1 boiling fowl
- large veal or beef marrow bone
- 3 rashers lean bacon, chopped
- salt and pepper
- 12 leeks, chopped
- 4 oz. cooked prunes
- parsley, thyme and a bay leaf
Method
- Place chicken, bacon, chopped bones, herbs and most of the leeks into a large saucepan and cover with water.
- Put the lid on and let it simmer for 2 or 3 hours, topping up with more water if necessary, until the bird is cooked.
- Season to taste, then strain, picking out the chicken and cutting it into serving pieces and spooning out the marrow bones.
- Add these to the soup, together with the stoned prunes and the remaining chopped leeks. Simmer gently for 10 to 15 minutes.
