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Catholic Recipe: 'Braveheart' Cock-A-Leekie Soup


  • 1 3.5lb frying chicken, cut into 8 pieces
  • 1 lb Beef shanks, cut into 1-inch pieces
  • 6 cup Chicken stock
  • 3 slices thick cut bacon
  • 1 tbsp dried thyme
  • 1 Bay leaf
  • 3/4 cup pearl barley
  • 1 1/2 cup chopped leek, white only
  • Salt and pepper to taste
  • 2 tbsp chopped parsley


Serves: 6

Prep Time: 2 hours

Difficulty: • •

Cost: $$$$

For Ages:15+



Food Categories (1)


Often Made With (1)


Feasts (2)

Recipe appeared in Miami Herald 3/21/96 and was adapted from THe Frugal Gourmet on Our Immigrant Ancestors by Jeff Smith.


Put the chicken, beef, stock, bacon, thyme, and bay leaf in a large, heavy pot and bring to a boil. Reduce the heat and simmer, covered, for 30 minutes. Meanwhile boil barley in 1 1/2 cups water for 10 minutes. Drain and set aside. Remove chicken from pot. When cool enough to handle, debone and set aside. Add leeks and barley to the pot, and simmer 15 minutes. Remove beef shanks and debone. Chop meat coarsely, and return to the pot, along with the chicken. Simmer covered, for 5 minutes more. Season with salt and pepper to taste and garnish with parsley.