Traditional Scottish soup of chicken & leeks - contributed by Rebecca A. C. Smith

For 250 servings:

  • 6 chickens, boiled, the meat picked clean of skin, bone and gristle and shredded
  • 12 leeks, cleaned and finely sliced
  • 12 gallons of broth
  • 6 tbsp salt
  • 3 tbsp pepper
OR: For 6-8 servings:
  • 1/2 chicken
  • 1-2 leeks
  • 2 qt. broth
  • 1 tsp salt
  • 1/2 tsp pepper.
Use reserved cooking broth from chickens, adding bouillon cubes and water to make up sufficient liquid, if necessary. Put the broth on to boil with the salt, pepper and leeks. Let cook until leeks are tender then add chicken. Let simmer until heated through.

McNeill, F. Marian; The Scots Kitchen; Blackie & Son Ltd, Edinburgh, 1929, pp. 94-95.

Cock-a-leekie is featured in Feast for Christmas Revel

Metric, Celsius, & Gas Mark Equivalencies

Rebecca A. C. Smith is a tax collector for the State of Louisiana. She is an active member of the Society for Creative Anachronism, while her other hobby is Science Fiction and Sci-Fi Fandom.

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