Cock-a-Leekie

(This soup is one of the nine recipes from the Goblet. When students from various places come to Hogwarts to compete in the tri-wizard tournament).

"Cock fighting is a cruel and abhorrent sport, but like it or not, it did take place in days of old (unfortunately also today in some parts of the world). After a fight, the Scots took the dead rooster and served it up to the sports lovers in a soup made with leeks, barley, and most unusual, prunes. This version includes rice but leaves out the prunes to create a full meal in one dish. If you want a more authentic dish, leave out the rice and add 2 cups pitted prunes to the soup a 1/2 hour before it finishes cooking." The unofficial Harry Potter Cookbook

Okay everyone, here is the awaited Cock-a-Leekie soup! Sorry I didn't post it Saturday night, but I was kind of set back by the dreaded "first of the month" bills, but after scavenging around for the ingredients, I am back with soup! Now that we are done with the apologies, I must say this was a really good soup! one thing I LOVE about this soup is the number of ingredients. This only calls for six ingredients! yes, I said six! and most of these six, I bet you already have in your kitchen. So this would be a perfect meal to have during the week. This was a super simple soup that packs great taste. In this recipe I did things a bit different than the book, in the chicken department, that is.

The recipe calls for 6 chicken thighs, rinsed and patted dry. I ended up using about a pound of chicken breast. Simply for the reason of already having this type of chicken already on hand. My chicken happened to be still frozen when I got home, so needless to say I was running it under hot water to thaw it while I prepared the onions and leeks. Well, I became a little flustered when I realized I had no paper towels to pat them dry, and I was going to have to sear it while wet and we know how that will end. At this point I grabbed a glass of wine and wished that I had of gone to the grocery store and bought the chicken thighs, while I quickly dropped the chicken into the sizzling pot.

Crack! Pop! Crack! is all I heard for about five minutes, not daring to go near it. We all know that water and oil do not get along with each other, the oil tries to throw the water out of its territory. I knew this would happen, but it was all I knew to do, is just let them battle it out. All the while my mom comes into the kitchen to spectate my chicken throw down while saying, "are you sure it is supposed to do that?" so with wine in hand, chicken in the pot popping and cracking, mom saying. "it needs to be turned down" and such. I was wondering if this should call for a proper meltdown....hmmm, right conditions, check! lots of noise, check! glass in hand, check! mom in background, check!...I think it might qualify. Well, just then, while I am standing back watching the chicken fuss, mom steps into the ring and shows the chicken who is boss! she cautiously approaches the stove and stretches out her hand, avoiding the evil chicken's wrath and turns down the eye. We all watched as the chicken eventually calms down.

Yay! one for mom! and zero for chicken! mom saves the day with a blow to the chicken, its K.O. for the chicken folks! After, the chicken show was over I cut up the semi-raw chicken into chunks so it would cook faster, and even though it was wet to start out with, it still browned a bit, so I was happy. Then I added the other ingredients just as the recipe directed. From then on out everything worked out fine. So, without my small little mishap, the soup turned out great and  very delicious. So, I recommend you try this recipe for the family, they will love this soup on a cold day. Just make sure you have your paper towels around so you can pat your  chicken DRY. Also, I know that I promised you guys Knickerbocker Glory for desert, and I am going to fulfill my promise. Tonight I am going to be making this desert and it will be posted by tomorrow evening. I hope you all enjoy this recipe. See you all here tomorrow! Happy cooking!

(this was taken with my phone, so I apologize for the size and clarity).
Cock-a-Leekie
2 teaspoons plus 1 tablespoon vegetable oil
6 chicken thighs, rinsed and patted dry
1 med. onion, chopped
1 lb leeks, washed and cut into 1/2-inch pieces
6 cups of water
1/2 cup long-grain white rice
salt and freshly ground black pepper

1. heat 1 teaspoon oil in a wide pot. Add 3 of the chicken thighs, skin-side down, and cook on both sides until they are golden brown, about 5 minutes per side. Transfer to a large plate. Pour out the fat, wipe out the pot, and add another teaspoon of oil. Repeat for the remaining 3 pieces of chicken.

2. Pour out the rest of the fat, wipe out the pot, and heat the remaining tablespoon oil. Add the onions and cook until they are translucent, scraping up the browned bits from the bottom of the pot, about 5 minutes.

3. Add the water, rice, and chicken. Bring the soup to a boil, then reduce the heat and simmer for about 1 hour, until chicken is tender. The rice will be completely soft and almost melted into the soup.

4. Remove the chicken from the soup. Using a wide spoon such as a serving spoon, skim the fat off the top of the soup. Remove the chicken meat from the skin and bones and chop into bite-size pieces; then return it to the soup. Season the soup with the salt and pepper. Yields: 8

(Note. if you use chicken breasts without the bone, as I did, you will not need to follow step four, with the exception of the salt and pepper).