Cock-A-Leekie Soup - chicken carcass

Method

• Remove any breast meat from the chicken.
• Cover the chicken carcass with 1.5L of cold water and bring to the boil.
• Simmer for half an hour.
• Strain off the stock and leave the chicken aside to cool.
• Finely chop the onion and celery.
• Dice the carrot.
• Fry for 5 minutes until the onion is soft.
• If you are using uncooked rice, add it now and fry for a minute.
• Add the stock (and cooked rice if using cooked rice) and simmer for 10 minutes.
• Add stock powder, salt and pepper to taste.
• Pick off all the chicken from the bones and cut up any reserved breast meat.
• Add to the soup.
• Trim the end off the leek and remove any limp or bruised leaves.
• Try to leave as much of the green part on as possible.
• To clean the leek, insert a knife through the middle of the leek at the top of the white part and slice upwards, cutting the leek in half lengthways.
• This helps fan out the leaves so that you can get into the bit where dirt collects just above the white bit.
• Wash each leaf under running water.
• Slice the leek into rounds and add to the soup.
• Simmer for another 5 to 7 minutes until the leek is cooked but still has a bit of squeak left in it.
• (My kids loved it when the leeks squeaked!
• ).
• Add finely chopped parsley, check the seasoning and serve.