Cock-a-Leekie Chicken Recipe | Abel & Cole
Cock-a-Leekie Chicken
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Prep: 15 mins
Cook: 1 hr
A twist on a Scottish classic to celebrate Burns Night. High welfare chicken is oven poached in a broth studded with leeks, thyme, garlic, lemon and sweet dried plum jewels.
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258 kcal
(per portion)
Ingredients you'll need
  • 1.7kg whole free range chicken
  • 3 leeks
  • 2 garlic cloves
  • A handful of prunes
  • 1 lemon
  • A handful of thyme
Step by step this way
  • 1.

    Heat your oven to 200°C/Fan 180°C/Gas 6. Unwrap your chicken, remove the giblets and leave it to come up to room temperature.

  • 2.

    Thinly slice the whites and light green parts of your leeks. Peel the garlic. Halve your prunes. Scatter the leeks, garlic and prunes in a large lidded casserole (or a roasting dish that you can cover with foil). Set your chicken on top. Season well.

  • 3.

    Halve your lemon and tuck one half into the cavity of your chicken with half of your thyme. You can add the chicken neck from your giblet pack, too, if you like, for extra richness.

  • 4.

    Pour enough water into the tin to fully cover the leeks. Pop a lid on the pan or cover with a double layer of foil.

  • 5.

    Roast for 1 hr. Take the lid or foil off and roast a further 15-20 mins to brown the top. Rest for 30 mins before carving. Just before serving add the zest and juice from the remaining lemon half and the leaves from the rest of the thyme to the chicken and broth.

  • 6.

    Serve the chicken with spoonfuls of the gorgeous broth and your favourite sides.