Cock a leekie 'my way'

Name: Cock a leekie 'my way'
Total time: 2 h 30 min
Ingredients: 1000g of chicken bones; 1 bunch of fresh thyme; 1 garlic clove, crushed; 1 celery stick, roughly chopped; 1 bay leaf; 1 leek, roughly chopped; 2 shallots, roughly chopped; 2 chicken breasts; 100g of rice; 2 carrots, cut into thin strips; 1 leek, cut into thin strips; 10g of chervil, chopped; 2 shallots, cut into thin strips; salt; pepper; olive oil

by Graham Campbell

Item 1 of 1

Main
easy
4
2 hours 30 minutes

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Graham Campbell's cock-a-leekie recipe includes instructions for making your own chicken stock. If you don't have time, ensure you use the best pre-made stock you can find. For more dishes using leeks, have a look through our collection of leek recipes.

First published in 2015

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Ingredients

Metric

Imperial

Chicken stock

1000g of chicken bones
1 bunch of fresh thyme
1 garlic clove, crushed
1 celery stick, roughly chopped
1 bay leaf
1 leek, roughly chopped
2 shallots, roughly chopped

Cock a leekie

2 chicken breasts
100g of rice
2 carrots, cut into thin strips
1 leek, cut into thin strips
10g of chervil, chopped
2 shallots, cut into thin strips
salt
pepper
olive oil

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Equipment

Thermometer
Fine strainer

Method

Preheat the oven to 200˚C/gas mark 6. Rinse the chicken bones in cold water for about 5 minutes

2 shallots, roughly chopped

Place the bones and the rest of the stock ingredients into a large pot and cover with water. Bring to the boil and leave simmer for 1 hour - skim off any impurities as it cooks

1 leek, roughly chopped
1 bay leaf
1 celery stick, roughly chopped
1 bunch of fresh thyme
1 shallot, roughly chopped
1 garlic clove, crushed
1000g of chicken bones

Pass the stock through a fine strainer into another pot. Bring back to the boil and season taste. Keep warm while you complete the rest of the dish

Season the chicken breasts with salt and pepper. Quickly sear the chicken in a hot pan with oil until golden on both sides. Transfer to an oven and cook until 75°C, approximately 8 minutes

Wash the rice thoroughly in cold water, drain and leave to stand for 20 min. Add to a small saucepan, cover in twice its volume of water and bring to the boil. Reduce to a low heat and cover. Cook gently for approximately 12 minutes then remove from the heat and set aside

100g of rice

Bring a pan of salted water to the boil. Blanch the leek, carrots and shallots in the water until render, approximately 3-4 minutes

2 carrots, cut into thin strips
2 shallots, cut into thin strips
1 leek, cut into thin strips

Arrange the rice in a ring in the centre of each bowl. Place the vegetables around the plate and top with the chicken. Drizzle over the chicken stock, sprinkle with the chopped chervil and serve immediately

10g of chervil

First published in 2015

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Graham Campbell

Despite his relatively young age, Graham Campbell possesses the gastronomic confidence and assured touch of a seasoned pro.

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