Cock-a-Leekie Soup

Instructions

1. 1

   Start the broth: Place the whole chicken into a very large stockpot. Add the chicken stock (or water), black peppercorns, and a good pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for 45 minutes.

2. 2

   Add the barley: Stir in the rinsed pearl barley. Continue to simmer for another 30 minutes until the chicken is cooked through and the meat is falling away from the bones.

3. 3

   Remove the chicken: Carefully lift the chicken out of the pot and place it on a large board to cool slightly.

4. 4

   Add the leeks: Add the sliced leeks (and prunes, if using) to the gently bubbling broth. Simmer for 15-20 minutes until the leeks are very tender and the barley is soft.

5. 5

   Shred the meat: While the leeks cook, discard the chicken skin and bones. Shred the meat into large, bite-sized pieces.

6. 6

   Final assembly: Return the shredded chicken to the pot and heat through for 2 minutes. Check the seasoning, ladle into bowls, and garnish with chopped fresh parsley.