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1
Place fowl, giblets, and veal bone in a 10-quart soup pot, preferably of enameled cast-iron or other nonreactive material.
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2
Use the white bulbs of the leeks plus about 1 1/2 inches of the yellow-green tops.
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3
Separate layers and wash well under running cold water until all sand is removed.
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4
Wash a few of the larger but tender leaves and set them aside in a bowl of cold water.
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5
Slice leeks diagonally in thick ovals and add to chicken along with peppercorns, salt, and barley.
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6
Pour in 3 quarts water and bring to a boil slowly.
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7
Skim off scum as it rises.
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8
When the soup is clear, cover pot loosely and reduce heat to a very low but steady simmer.
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9
The cooking time should be about 3 hours or until the chicken practically falls off the bone and both leeks and barley are nearly mush.
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10
Add water sparingly, as needed, during cooking to keep chicken covered, and turn chicken several times.
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11
Discard bone, removing any marrow to be diced and added to the soup.
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12
Discard giblets and thyme sprig.
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13
Remove chicken and trim off all skin and bones.
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14
Cut, or, better yet, pull chicken meat into spoon-size shreds and set aside.
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15
Skim all grease off top of soup, blotting with a paper towel to remove as much fat as possible.
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16
Slice reserved leek greens thinly and add to soup along with reserved chicken.
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17
Bring soup to the boiling point, then reduce heat and simmer gently, partly covered, for 20 minutes or until greens are tender.
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18
Stir frequently to prevent barley from scorching.
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19
Add parsley and adjust salt.
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20
Simmer for another 5 minutes, then serve in large heated soup bowls.
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21
Variation: Cock-a-Leekie with Prunes
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22
Soak 10 unpitted, unsulphured prunes in cold water at room temperature for 5 hours.
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23
Add to the soup for the last 30 minutes of cooking time and serve 1 or 2 prunes per portion.
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24
(Do not use pitted prunes as their inside pulp will disintegrate and muddy the soup.)
