Cock-a-leekie soup

Method

1. Cut the green parts off the leeks and wash thoroughly, then put them in a large saucepan with the chicken, peppercorns and bay leaves. Cover with cold water (around 2 litres), bring to the boil, then skim off any scum that rises to the surface. Turn down the heat to a simmer, cover with a lid and cook for 1 hour.
2. Using a pair of tongs, remove the chicken from the pan and set aside. Strain the broth through a fine sieve into another pan. Peel the carrots, halve lengthways then slice into 1-2cm pieces on the diagonal. Slice the white parts of the leeks in the same way. Add both to the broth, along with the rice/pearl barley, thyme and prunes. Simmer for 15 minutes.
3. Meanwhile, carve the breasts off the chicken and tear into large chunks. When the soup is ready, add the chicken, season to taste with salt and divide among bowls. The leftover chicken can be used in another dish, and the carcass itself is still good to use for a second stock.