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Cock-a-leek

My version of the traditional Scottish soup recipe. Mine is more of a stew than a soup - thickened with barley.
Cuisine Campfire cooking, Historical cooking, Larp cooking, Viking
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes

Ingredients

  • 1 hen or chicken
  • 1 kilogram Leeks
  • salt
  • peper
  • water enough to cover the hen
  • 300 milliliters pearl barley or barley grain - left in water overnight

Instructions

  1. Slice and clean the leeks
  2. Add the chicken and leeks to the pot
  3. Cover with water
  4. Simmer the soup over the heat for hours. Until the meat can be pulled off the bones - this tend to take 1-3 hours depending on the bird you use. Take up the meat.
  5. Pull the meet off the bones and discard skin, bones and other unpleasent bits.
  6. Put in the barley and season well
  7. Let it simmer for another hour or so at low heat until the stew is quite thick from swollen barley grains.
  8. Season again and add in the meat and heat the tough. Serve hot to hungry larpers.

Recipe Notes

Source: Bålmad for moderne vikinger