Cockaleekie Soup
This cock-a-leekie soup cooks low and slow on the stovetop, resulting in a filling winter dish. Serve with crusty bread on a cold day. This recipe will make enough to give some to your neighbors and friends.
water
20
cups
whole chicken
1
(2 to 3 pound)
white onion, chopped
½
carrots, chopped
2
large
celery ribs, chopped
2
leeks, cut into 1-inch chunks, or more to taste
6
large
pearl barley
⅔
cup
celery seed
1
teaspoon
ground cloves
1
teaspoon
salt
1
teaspoon
ground black pepper
1
teaspoon
 Bring water to a boil in a large stockpot. Add chicken and cook until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read at least 165 degrees F (74 degrees C).
  Remove chicken, keeping water in the stock pot, and let cool. Discard skin, pull meat from bones, and put bones back into the stockpot. Add onion, carrots, and celery; boil the stock for about 1 hour.
  Meanwhile, soak leeks in a bowl of water, about 10 minutes; drain.
  When the stock is done, remove bones and vegetables using a slotted spoon; discard.
  Add chicken meat, leeks, barley, celery seed, cloves, salt, and black pepper to stock. Simmer until barley is tender and the flavors have blended, about 1 hour.
