Braveheart Cock-A-Leekie Soup
By: Sheri Wetherell
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 3 1/2 pound frying chicken, cut into 8 pieces
1 pound Beef shanks, cut into 1-inch pieces
6 cups Chicken stock
3 rashers Thick cut bacon
1 tablespoon Dreid leaf thyme
1 Bay leaf
3/4 cup Pearl barley
1 1/2 cups Chopped leek, white only
Salt and pepper to taste
2 tablespoons Chopped parsley

Preparation

1 Put the chicken, beef, stock, bacon, thyme, and bay leaf in a large, heavy pot and bring to a boil. Reduce the heat and simmer, covered, for 30 minutes. Meanwhile boil barley in 1 1/2 cups water for 10 minutes. Drain and set aside. Remove chicken for pot. When cool enoguh to handle, debone and set aside. Add leeks and barley to the pot, and simmer 15 minutes. 2 Remove beef shanks and debone. Chop meat coarsely, and return to the pot, along with the chicken. Simmer covered, for 5 minutes more. Season with salt and pepper to taste and garnish with parsley. 3 Immigrant Ancestors by Jeff Smith