This sustaining broth of chicken and leeks is firmly associated with Scotland, although something similar appears in other parts of Britain, and indeed of Europe. In its earliest medieval versions, it was a chicken stew with onions, and also raisins or prunes. The chicken would often have been eaten separately, and the stewing liquor drunk as soup. Adapted to Scottish conditions, leeks replaced onions, and by the nineteenth century the prunes seem to have disappeared, leaving the cock-a-leekie (or, in an earlier spelling, cocky-leeky) we are familiar with today.
Subjects: Cookery, Food, and Drink.