Results 1 - 10 of 10 for cock-a-leekie

In a stockpot, simmer chicken, beef bones, thyme, and bay leaf until chicken is tender. Cook barley in 2 cups of water for 10 minutes. Drain and set ...

In a 4 quart saucepan, heat 1 tablespoon butter until bubbly and hot. Add leeks and saute, stirring occasionally until translucent. Remove to a bowl ...

Draw and truss fowl in the usual way. Place in pot with water and boil slowly; skim well. Simmer gently for 1 hour. Add prepared leek, onions and ...

In Dutch oven cook chicken, water, carrots, celery, onion, parsley, salt, pepper and bay leaf. Simmer until tender. Discard parsley and bay leaf. ...

Combine chicken, water, carrot, celery, onion, salt, pepper and bay leaf in large saucepan. Bring to boil; reduce heat. Cover and simmer about 25 ...

This soup was served frequently in medival times, when it was customarily garnished with prunes stuffed with hazelnuts. Cover barley with cold water; ...

Place boiling chicken and leeks in pot with enough water to cover. Add rice, simmer over low heat for 4 hours. Add salt and pepper to taste. Remove ...

Place chicken and giblets in a large pot with water, bay leaf, parsley, salt, pepper, and 2 of the leeks. Simmer 1 hour. Skim off the fat. Remove the ...

Leeks are tricky; they need to be very thoroughly cleaned as they trap dirt in the layers of leaves. In order not to waste the good stuff, I usually ...

Rinse chicken under cold running water. Place chicken in 8 to 10 quart stockpot. Add 3 quarts water. Cut leeks crosswise into 1/2 inch slices, ...


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