Cock A Leekie Soup

If you know me in real life, you know that I am a huge fan of the Outlander books by Diana Gabaldon, and the TV series by the same name. This unhealthy obsession has sparked an interest in all things Scottish, including the food. So, when my SO suggested I make chicken soup for dinner, I immediately thought of cock a leekie, which would use up the beautiful leeks and free range chicken we got at the Commissary a few days ago. I thought that the soup might be a bit too plain for my taste, but I was so very wrong! This recipe, which I cobbled together from some videos and a Google search, is the most flavorful and chickeny soup I've made in a long time. Try it, and don't forget the prunes; you will not be sorry. whole chicken, 2-3 lbs 3 large leeks (1 big bunch) 10 C chicken broth (I like Swanson) 2 bay leaves 1/4 tsp black pepper 3 large garlic cloves, peeled & smashed 1/2 tsp garlic salt 4-5 whole dried prunes 1 small onion 1/2 C pearled barley or more Cut the leeks in half lengthwise, then cut off the tough green tops. set the whites aside. Cut the greens in half again, separate the layers and wash extremely well to get all the sand out. Place the greens in the bottom of a 5-6 qt soup pot. Remove the packet of liver etc from the bird, rinse well inside and out, and place in the pot on top of the greens. Sprinkle liberally with garlic salt and pepper. Tuck the bay leaves, garlic cloves, and prunes around the chicken, and pour in the broth. The chicken will be submerged or nearly so. Bring to a boil over high heat, reduce to medium low to maintain a steady simmer, and cover. Crack the lid a bit and simmer for 70 minutes. Meanwhile, slice the leek whites into 1/4" half circles, separate the layers, and swish them in a large bowl of cold water to clean all the sand out of them. Let them sit in the water while you dice the onion. Pick over and rinse the barley. Remove the chicken and let cool. Strain all the solids out of the broth and discard. Taste for salt. Bring the broth back to a boil, add in the onion, pearled barley and leeks, and simmer for 20 - 25 minutes until the barley is cooked. Meanwhile, shred the chicken and discard the bones and skin. when the barley is done, stir in all the shredded chicken to heat it up, and enjoy!