Cock-a-Leekie Soup - Scottish Chicken Soup - Food Wishes
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- Опубликовано: 29 сен 2024
- This amazing Scottish chicken soup is probably best known for its highly entertaining name, but it’s much more than that. Thanks to lots of leeks, and a surprising secret ingredient, this is one of the most savory, and delicious soups you will ever taste. Enjoy!
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hi chef john! my name is jaylyn and i’m also from the sf bay area (: I’ve been watching you since I was 8 or 9 and i’m 17 turning 18 this year! I just wanted to say thank you for being such a big inspiration in my passion for cooking, I remember binging your videos when I was in 3rd grade. your jokes are always so classic to me haha hope you’re having a wonderful day!!
How _you_ doin?
@@HunterTinsley she's 17, creep.
That's so sweet! Been here for like 10 years too!
Wait, Jaylyn? My name is pronounced the same way!
Our battle will be legendary
same! i started watching when i was around 12, im now 23. chef john's videos are a comfort and make me genuinely happy
My family has been eating homemade chicken soup FOREVER. A few years ago my Mom started adding leeks to her chicken soup. It was transformative. Very delicious!
Ya know how sometimes you can catch a glimpse of chef in the reflection on the appliances or oven door? I seriously hoped we'd get one of those and chef would be in a kilt! I've tried to get my hubby to wear one for 35 years. 😃
You are, after all, the Betty Boop of this provocatively named soup.
Absolutely perfectly made Chef John! Thank you! X
Big love from Scotland
Thanks Chef John!!! going to make it this weekend!
I’m making this soup as I type this! Thanks-your video was very helpful!
got me a slow cooker. a cheap £40.00, but large capacity thing with timers and all that. It's changed my life! I only bought it because i was inspired by one of chef John's recipes for cooking a chicken. Thanks chef John. I always thought a slow cooker was for stews and and soups, but it's good for using bones to make stock also. dont have to use ot for the entire cooking process either. combined with super high heat oven and salting, you can get a really good crispy skin with perfect tenderness of the chicken meat
I made this tonight just as your recipe says except I used barley instead of rice.
Delicious!!!
I made it today and it was absolutely terrific! I even took the extra hour to make the stock. Thank you very much for the excellent tutorial.
I love when chef John debunks cooking myths, like skimming the foam on top of broth! After years of making it myself I know that the foam eventually just collects to the side of the pot and sticks, and skimming might actually cloud your broth. It's a waste of time to skim. Just like it's a waste of time to add your liquid a little at a time to a roux. Hot roux. Cold liquid, no lumps! Dump it all in there!
5:52
Oh my 😅
thanks Chef John! I never knew you could use the leek tops ... makes me want to grow some. Praise God for He is good!
Hi, Chef John!!
Looks amazing as usual, sir (thank you!!), and Amen to your, "Freeeeedom!"
❤🇺🇸🙏🇨🇦♥
Thank you for suggesting barley. I think that sounds good!
Be still my heart, Chef John! When you said no cayenne, I nearly fainted! Lol. This recipe looks wonderful! Thanks again for an inspirational new recipe!
That is just about what my American farm raised mother would make. Just good country cookin’!
Is the secret ingredient CAYENNE?? 🤣 Chef, John, I am obsessed with cayenne now for years because of you! Thank you!! 💞
Leeks are the most delicious veggies on the planet. This soup looks scrumptious.
When making chicken soup, I always remove the white meat early. Then I add it to the soup right before serving. Much more tender result☺️
The prunes also add pectin to the broth giving it a rich silky texture. Don't skip the prunes.
yes This soup was very popular during the 1970's at least in Canada. before instant was discover everything now is a "meal ready 5 minutes. #1 always make time to make a proper meal that what having a life is about
I just made this for dinner tonight I didn't have thyme, so I used herbs de Provence and it turned out amazing!
Great soup. Very tasty.
Freeeeedom!
Oh yeah! Definitely making this lovely soup asap!
Thanks Chef John!
I enjoyed this soup.
It took a long time to make.
And I'm making it again today. :)
I first heard of this soup with the movie The Witches!
Leeks truly do fascinate me with all those layers and things..
I fixed this dish the other night and it was very easy to fix and loaded with flavor. I put the recipe away as a keeper !
That's what I'm talking about! Time for me to rock out with my old world national soup out!
Excellent
10:21 i think he really just made this recipe for this moment
Chef John, can you say that without getting demonetized??? 😂😂
Awesome recipe that looks and sounds delish!
You are so close to 1 Billion views!!!!!!!
PRO: Simpler than I thought!
CON: But 4-1/2 hours to make... In that time I could hop a fight to Scotland, eat it there, and come back home.
BTW: Fun fact -- Was a favourite of Queen Victoria.
I loved these videos and showed my girlfriend a few. She couldn’t get over chef johns odd stilted cadence, and I never noticed it before but now I can’t not hear it hahaha
I will definitely be trying this soup soon.
You had me at Freedom! 💝
3:01 ...looooooool
Love the shout out !
I love your recipes and I actually only have to buy the chicken 🐔...I'm going to make it today 😋☺
Yummy
Ok...the William Wallace referral made me laugh out loud!!
Today was perfect for soup, 38 and rainy. I made this but used some wild rice and barley, it was fantastic! Thank you.
This would go so well with egg noodles
Made this with Turkey necks and breasts - I didn’t have chicken. It was perfect for a cold LA day!
1:22 2 perfectly placed prunes makes this look like an adults only video. Hahaha
Great recipe Chef, and I have a QUESTION. I plan on enjoying the soup for two or three days. Leftovers are always better. When I add the last half of the leeks, do I only add enough for today, reserving the rest as raw until I heat up the rest tomorrow so as to keep the texture that you imply is so key to this dish? Thanks again.
Go three day's, 1st as shown, second day, with all the rest of the leeks in, 3rd day, leftovers. that way you see what YOU like. Never rely on someone else's tastes, no matter how good their dishes look, and Chef John Rocks!!!
‘After all you are the William Wallace of making this cock-a-lee soup flawless’ Genius 😂😊👍
Look at that great soup... Yet people still talk crap about British cuisine and say British food is bad etc When it's not bad at all.
Cockalicious was my nickname in college...
Woohoo 🎉 first
Soup looks good!
Cullen Skink next, please. :)
Sounds good 👌
I used to play "Scottie" on Star trek and I would say NOT to
deviate from this recipe "I can't change the laws of Cock-a-Leekie Captain"
8:08 Thyme is on your side, John.
I bet you wish you said that in your video ...
I've purchased leeks and have also grown my own, but I've never seen any that were so free of soil and sand than the ones you were working with. How is that possible? What's your source? 😉
Will be making this today, but not with the same ease.
Update: after following your directions scrupulously, I completed the marathon, used many bowls and utensils (including a "spider") and ultimately found the soup sadly wanting. Yes, I did use my own freshly grown thyme. But... after all... I was duped by this chicken soup.
After seeing how much sand I got out of my leeks, and I only used three I now formally question your ability to rinse leeks. HEHE J/K!
I've got to ask... Did you wear a kilt and blue face paint while preparing this soup???
🏴🏴🏴
3:05 😂😂😂
Leek and prunes? This soup sure will get things moving.
Prunes and garlic, I don't think so, not here in Scotland anyway.
Do you cover your chicken when it’s simmering for 1 hour 15 min?
1:32 "we're actually going to strain those out once our broth is done, so we won't be seeing those in our bowl later" -- i see what you did there
A soup that features two criminally underused ingredients in American cuisine: leeks and dried plums? I'm in!
erikjaroy - and, has a pornographic sounding name! i'm in...
Nice, growing up in Scotland we tended to eat soup at least two meals out of the day. Usually Scotch Broth or Cock-A-Leekie. There was always a pot on the go & soup, like stew tastes better the next day anyway. It may seem like a lot of soup to be eating, but its one of the most nutritious, cost effective & time saving ways to feed a family.
Never got bored of it either as it would change depending on what vegetables were in season. My favourite bits of the soup were always the pearl barley & the leek pinwheels.
Now in my 50's & still enjoy sitting down to a bowl of soup with some bread & butter for dunking into it.
We used to have an old pressure cooker that it was sometimes cooked in, was always in fear of it going BANG! Luckily I have an Instant Pot now & its much safer & quieter.
I've a pot of soup on the go now, we've a couple of storms due to hit Scotland this week, so sitting down with a hearty bowl of comforting soup as the wind & rain lash against the windows sounds like a good plan.
This makes good sense to me, and I’d rather have a bowl of soup with a meal than a salad if I have to choose. An everlasting pot of soup on the go sounds like such a good thing.
"It may seem like a lot of soup to be eating, but its one of the most nutritious, cost effective & time saving ways to feed a family." I've found this to be so very true. It's also a fantastic way of re-purposing veggies that are getting older in the fridge!
I love soup. A kitchen without a weekly, working pot of soup is not a real kitchen to me.
Did your mother put prunes in this soup? Where did he that from?
@@janonthemtn Only had it a couple of times with prunes in. [But then I'm not a fan of prunes]. It used to be more common, especially at big houses/estates & restaurants. If you read a lot of the old Scottish cookbooks there's usually the addition of prunes. But I don't think I've seen it cooked that way in the last few years.
So maybe chef John has been looking through some old or traditional cookbooks!?
We have four - at least - famous soups in Scotland. Cock-a-leekie, tattie (potato) soup, cullen skink and scotch broth. The addition of prunes is a new one on me but seems like a great idea. Thank you Chef John! We have two storms hitting Scotland this week with rain and cold winds. Time to make soup!
I really want to try cullen skink with some GOOD smoked haddock or sable.
Cullen Skink 😍😍😍
Thank you for sharing your indepth knowledge! My hubby is Scots-Irish from the line of original East Texas Scots-Irish settlers.
I'm going to try these!! Thank you so much! I think his mother and sissy are going to be overjoyed, as well! "Soup from your motherland!" 🤣❤
Stay warm, and safe! 💕
Typically garnished with a prune, never seen prunes used in the broth and I have made many a pot at many a restaurant in Scotland.
@@Christine-777 Tell your Mother-In-Law, "Yer Bum's oot the windae!" See if she can figure it out! Have fun making them and if you'd like a suggestion for something else Scottish, a good old fashioned Scottish fry up for breakfast wouldn't go a miss. You can buy most of the stuff off the shelves and you can make the potato scones and lorne sausages fairly simply (they keep well in the freezer if you make a larger batch!) and if you're really adventurous, your own brown sauce for on the side!
All the best from Glasgow, Scotland. And be sure to come visit one day. We're a lovely bunch over here... but bring an umbrella!
I'm from/in Scotland. While Cock-a-Leekie is a fairly popular "soup of the day" I think if you asked most Scots what they consider the "national soup of Scotland" a more common answer would be Scotch Broth. That's a vegetable soup usually with a meat stock and thickened with barley.
See in Canada, if you asked for “scotch broth” I think you’d just be served whiskey
Scotch Broth Soup is one of the best comfort soups ever
Im in the USA and Scotch Broth is my favorite #1 soup. Whenever I have lamb roast, I save the leftovers and bones for it.
@@nerdisaur Aged 65, I’m more of a dinosaur. But Scotch Broth is/was in the Campbell’s soup line. The broth is traditionally from lamb bones. My favourite for lunch in elementary school.
Haha, as soon as he said that I instantly thought 'Cullen Skink'!
I done this for my channel last year :) I’m Scottish and recon this was a fab recipe ♥️
I love your channel! And your accent! Very cool to see you here.
That's so funny! I was going to ask you on your latest video if you had a recipe for this!
I love your channel too, Cheryl. Good recipes and fabulous scenery.
I clicked on this because I thought it was a What’s For Tea post! I was (pleasantly) surprised by Chef John’s voice. Now I’m off to see your version too!
cool. will have a look at your channel :)
As a Scotsman, I LOVE this soup..
We tend use barley in the soup
Agreed. Barley is absolutely right for this soup.
@@rbettsx Barley was a must in my granny's version...and she knew her soup
@@davidlittle7182 Mmm Grannies make the best soup 😘
@@Turtytreeandaturd my Mum's mum was better than my Dad's mum
I thought that Scots only got their nutrition from beer. I'm so disappointed.
Great recipe Chef John! Would you consider doing a video of one of our other national 🏴 soups called "Cullen Skink"? It's a potato and smoked haddock cream soup which might sound disgusting but tastes amazing! I would love to see your take on it 🇺🇸🏴🇺🇸🏴
Have you heard of Chowder? A North American creamy fish and potato soup from the East Coast? It could be that Scottish fishermen emigrated to America and bought their soup recipe with them.
@@BigHenFor I can never see any mention of Chowder without remembering that scene from The Simpsons with Mayor Quimby's son and the French waiter...
"...say it!"
"Shao-dare."
"IT'S CHOWDUH! Say it right."
"Shao-derr." [walks away as Quimby guffaws]]
"Come back here! I'm not through demeaning you!
On a serious note, you're correct; it was traditionally a shipboard dish, mostly served on civilian merchant vessels which had the space and crew necessary to keep and care for livestock such as cows, sheep and goats from which milk could be obtained (any space on a naval ship which might be used to keep animals would typically already be filled by additional crew, non-spoilable provisions, cannon ammunition or other military weapons and equipment, although chickens were sometimes kept for their eggs). The dish was traditionally thickened with hardtack (ship's biscuit) and was brought to the Americas by British and French mariners around the mid-1700s.
Think chef John has already done a Cullen skink ,
@@BigHenFor The other way. Cullen Skink is a relatively new dish and is derived from chowder.
@@BigHenFor You could be right .
in chinese cuisine we often add dried red dates (jujubes?) to our savory soups which helps balance the flavor (and adds health benefits) and this reminds me of doing that, i definitely want to try this since i love soup. thanks chef john!
Do you remove them, or leave them in?
@@jvallas my mom leaves them in, after they've been boiled the flavor is actually quite mild and nice
@@Tenshi6Tantou6Rei Thanks. It sounds tasty!
Jujubes are great flavor balance to both lamb and rabbit dishes ❤
This dude deserves to be on the Mt. Rushmore of great human beings along with Bob Ross, Julia Child and Mr. Rodgers.
Great recipe. If prunes sound odd to you, look at brown sauce condiments. The ingredients label for A1 sauce has raisin paste pretty close to the top. Or if that has no cultural significance to you---consider the use of dates in HP sauce. Dried fruits can be really non-intuitive flavor enhancers.
I always thought turnip was the magic ingredient. My soups never came out like my grandmothers until I discovered that :)
This is the soup that was featured in The Witches!
Finally a Scottish recipe!!! I sat all the way through grinning like a madman at all the wee Scottish references 😂 Hello from Glasgow, John. Yer bum's oot the windae!
Do you know the poem that starts “Wee Chookie Birdie so lo lo, laid an egg on the window sole?” ( I have no idea about my spelling.) My Scottish grandfather used to recite only the first 2 lines - maybe 65 years ago now - and I’ve always wondered how the rest of it goes. It’s been a while since I tried to find it; maybe it’s more discoverable now. Your last remark reminded me. ❣️
Oh, my gosh, I did find it, several sites have it - here it is as a song: ruclips.net/video/8WRtEmKfFN8/видео.html
As a long-time viewer from Glasgow, this was like a glitch in the Matrix seeing you post this. One of my Gran’s favourite soups and something most of my English friends have never heard of. You really did it justice! Thank you!
Same here (Falkirk) - did a huge double take and had to watch it immediately
Same here - Leith! I couldn't resist a wee look either.
Sunshine on Leith,born in Leith 1939.
May I ask what your Gran served this with? I'm trying to think of side dishes.
@@jennhoff03 just buttered white sliced bread :) Often Scottish plain bread (such as Mother’s Pride) which is robust and great for dipping in soup, but soft white bread works great too.
If you wanna rock out with your Scottish national soup out. 🤣😂 Lol. Made my day
He was gonna say something else but suddenly changed to Scottish national soup lol really got me 🤣🤣
There are a handful of chefs and cooks that make me think to myself, “If I only cooked this person’s recipes the rest of my life, I’d have a healthy, varied, delicious repertoire.” You’re one of ‘em.
Who are the others, may I ask?
@@jennhoff03 Top of my head: ina Garten, recipetineats, Joshua Weissman, Glen & friends, thetipsyhousewife, America's test kitchen, Kent rollins.. I check so many that I've left out tons, but my memory is awful. Those profile names are mostly RUclips or Instagram names.
@@jvallas Ooooh, that is a great list! Thank you! I've only watched 2 of those. And I've been getting bored of the same ones, so this is great. Thanks!
@@jennhoff03 You bet! Of course, we all like different personalities, but they all have interesting dishes I'd like to make. (Josh is goofy sometimes,but he's really knowledgeable about food. 🥴)
Back in the early 90’s there was a movie called The Witches with Angelica Huston. It was set in Scotland and they mentioned this soup (one of the protagonists’ father didn’t like it - he wanted Cress soup but the kitchen was out). I always wondered what Cock-a-Leeky soup was and after 3 decades I do. Thank you!
Samsies! I thought at the time, Rowan Atkinson was just being funny. I'm from the US and I was today years old that this is a real soup.
Very weird, very unusual movie but sooo fun when you're a kid.
As soon as I saw this video pop up, I instantly said to myself “I DON’T want Cockaleekee, I want CRESS!”
@@Rdwrer - From the same author of "Charlie and Chocalate Factory" Roald Dahl. Produced by Jim Henson. I believe they've just released a remake last year.
Nicolas Roeg's film adaptation of The Witches begins briefly in Norway and then moves swiftly to England, where it stays. Most of the story takes place in Bournemouth, on the south coast of England. Scotland isn't involved.
I've always made chicken soup, after roasting the chicken. I've seen you cook it on the stove top in a couple of recipes, so I'm going to try it.
I haven't cooked with leeks, before, and I'm a bit nervous about thorough cleaning. But, of course ... I CAN'T cook scared, OR let the food win. Here I come, leeks!
you won't go back, Caty. They're also excellent in a chicken and leek pie...the sweet/savoury they give is excellent
Then you can try vichyssoise, a cold leek and potato soup. Wonderful with fresh warm French bread.
As David said, leek is great in any dish where you want the savoury-sweet tang of onion in a milder form so it doesn't overpower other flavours.
You can basically think of them as Big Scallions (green onions/spring onions), aside from the fact that you wouldn't use the green parts raw in a salad etc.
They're not particularly difficult to clean, I usually just separate the outer layers a bit after slicing and give them a wash under running water before chopping them up, rather than using "the bowl method" (although I'll certainly be giving that a try!). As Chef John would say... Enjoy!
@@tootz1950 Never tried this, although I've certainly heard of it. Thanks for the recommendation, I note that CJ has a recipe for it too!
I'm trying using leeks for the first time tomorrow morning, I'm really excited especially as we just had a big snow and it's cold as hell!
No cayenne?! Where is Chef John and what have you done with him?
Och Sean, you brought a tear to the eye of this Teuchter. Cock - a - Leekie was always enjoyed at our home. You brought back many a memory to this exiled Scot. I see you also have another fan (What's For Tea) whom I watch regularly, and it is nice to see someone from hame on his channel. slàinte mhath
Hey, Chef John, and food-wishers! I have heard of returning your bones to steep in the broth in other soup recipes, and I have a question: Would it make sense to crack the bones, say with the back of a cleaver, to release the flavor from the marrow into your soup broth? Is it inadvisable? Is it dangerous?
yooo the fucking jeeves and wooster soup
I'm 30 minutes away from this being ready! I made it for my umommy and udaddy since they love soups and my dad's Scottish and it's freezing in Ohio lately. Thanks chef!
ive been using leeks for only two years.. am so happy to see this!!!! i needed the validation that adding 1/2 leeks to melt into soup more or less but adding 1/2 last.. but i didnt know just 20 minutes or exact temp i should use so this really helps a lot... THANK YOU!!!!! i want to make this with homemade egg noodles in it lol :P
Homemade egg noodles…that is a perfect finishing touch. Yum!
I tend to add a little rice to most soups, especially a tomato soup. Really does add extra “creaminess” without the additional calories of using cream
ooh controversial, cullen skink would put up a fight for the title of Scottish national soup, and you did indeed get bonnie right
A three way battle - scotch broth, cullen skink and cock-a-leekie. I’d be hard pressed to chose, I probably eat scotch broth most often, but I love cullen skink. Sadly, I married a lowlander and spawned fish-hating offspring, so I only get to eat it when we go out.
Am i a bad person because i expected cooked water in a yellowish-brown dish?
According to RUclips captions it's "cockalicky"
My Gran would go ape shit if I fired some Prunes into a soup, your broth shouldn't have that much color, it should be brighter and slightly clear... people please just buy a tin of baxters for like £1.30 before assuming this is how Cock-a-leeky tastes.
I came for the food, but must confess, I did so enjoy the wonderful sense of humor! With Chef John, always wonderful food, and always a delightful bit of fun too!!❤
Dried plums. Oy vey. My father grew up in the Santa Clara valley. His family grew plums for processing in to prunes. The variety was French Prune and is my favorite variety of plum. Until recently nobody knew about it. It’s now showing up in produce sections as a hip and expensive fresh plum. So now the best plums are prunes and prunes are now labeled dried plums.
Anyway, the soup looks great. I’ll give it a go.
Soups do something to me
Something that simply mystifies me
Slingsby's, how can it be,
You have the taste to tantalize me!
I just live for your broth
Life's not the same since Slingsby's came
You're a flame and I'm the moth
'Cause Slingsby's do something to soup
That nobody else can do!
I(f anyone knows what this is from, you will officially be my new best friend)
and it is fact that chicken soup helps you get over a cold.. Natural Zink etc.
and it warms your belly and your soul..
Joe from Germany
Chef John nuances are more fulfilling and warming than the food he is cooking.
At least on a par! 😁
Definitely don't get your kilt in a bunch while cooking hot soup... it could be a serious safety hazard to one's most delicate parts.
Great recipe, I haven't bought a whole bird for a while and this looks like an excellent reason to do so. Thanks Chef John!
edit: I appreciate the fact that Chef resisted his natural urge to add cayenne in order to stick to the traditional recipe... willpower!
Also, to get a whole chicken out of a braising pot I usually shove one half of a pair of tongs down the neck-hole and clamp down onto the breast, which allows you to easily lift it and drain the liquid from the cavity. With the two-fork method there's a chance that one or both forks can tear free and drop the whole bird back into the pot, which makes a mess and can be a scalding risk.
I have noticed you have the same Better Homes and Gardens cookware that I have. I bought mine about 11 years ago and a couple pieces could use replacing. Are yours also that old or have you been able to find them again recently? I've searched everywhere.