Cocky-Leeky is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic soup of a boiling chicken, with leeks and rice. The full recipe is presented here and I hope you enjoy this classic British version of: Cocky-Leeky.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a classic recipe for a Victorian version of Cocky-Leeky that's derived from the chef, Charles Elmé's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 159.—COCKY-LEEKY.
Truss and boil a fowl in three pints of light-coloured stock, and when done, cut the fowl up into neat pieces and let these be kept in reserve between two plates to prevent them from becoming dried up. Next add the broth which the fowl has been boiled in, to a dozen white leeks cut into inch lengths, and half a pound of parboiled rice; season with a little mignionette pepper, and salt if necessary, boil together for half an hour and serve hot, with the pieces of fowl in the cocky-leeky. Note.—This soup is an excellent stomachic, and is capable of curing a severe cold.
Modern Redaction
Ingredients:
1 boiling chicken, trussed
12 leeks (white parts only), cut into 3cm lengths
225g par-boiled rice
1/2 tsp mignionette pepper
sea salt, to taste
Method:
Place the fowl in a pan, add 2l of water and season to taste. Bring to a boil, reduce to a simmer, cover and cook for about 3 hours, or until the chicken is tender. Remove the fowl from the stock and cut its meat into neat pieces (allow to cool and wrap in clingfilm to prevent them from drying).
Skim the fat from the surface of the chicken stock and strain then place in a clean pan along with the leeks and rice. Season with mignionette pepper and sea salt, bring to a boil and cook for 30 minutes. Return the pieces of chicken meat to the soup, allow to warm through, ladle into warmed soup bowls and serve.
