Note: It takes a bit of time to prepare. It calls for an overnight marinate. Time your meal accordingly.
Ingredients:
3 lb. boiled chicken (giblets removed)
3 slices of raw bacon
1 lb. shin of beef
2 lb. leeks
1 large onion
5 fluid ounces Scotch whisky
4 pints water
1 level tablespoon dried tarragon
Salt and pepper
8 pre-soaked prunes (optional but traditional!)
Preparation:
Mix the whisky, tarragon and sugar in the water.
Chop up the bacon and place the chicken, bacon and beef in a large bowl. Pour
in the whisky marinade. Leave to soak overnight.
Place the chicken mixture in a large soup pot.
Chop up the leeks (reserve one) and onion and add to the pot. Salt and pepper
to taste. Bring to the boil, cover and simmer for two hours, removing any scum
as required.
Remove the chicken from the pot and remove the skin and bones. Chop the meat
into small pieces and return to the pot.
Cut up the shin of beef, if required and return it to the pot.
Add the prunes and the last chopped leek and simmer for 10 to 15 minutes.
Serves eight people.
