Cock-a-Leekie Soup (Chicken and Leek Soup - Scotland)

1 small chicken, with giblets
1 onion, peeled and roughly chopped
2 medium carrots, peeled and roughly chopped
Bouquet garni
8 black peppercorns
1/4 teaspoon salt
8 cups water
6 small or 3 large leeks
1/4 cup butter
2 scallions, trimmed and sliced
Salt and freshly-ground black pepper
2 tablespoons finely minced fresh parsley

Thoroughly wash the chicken in lots of cold, running water. Place the whole bird into a large heavy saucepan, then add onion, carrots, bouquet garni, peppercorns, salt and water. Bring to a boil quickly, then turn the heat down and simmer for 90 minutes. From time to time skim off the scum and fat that rises to the surface.

Carefully remove the chicken with slotted spoons and put to one side until it is cool enough to handle. Strain the liquid through a colander into a large bowl, discard the vegetables, and set liquid in the refrigerator to cool thoroughly. Place in the refrigerator after the liquid has cooled. Now remove as much of the flesh of the chicken as you can. Cut the flesh into small pieces, about 1/2-inch chunks.

Remove liquid from the refrigerator and remove fat which has risen to the top. Clean the leeks, then chop them into small round sections. In a large pan, melt the butter. Add leeks and scallions. Cover with a tight-fitting lid, and sweat over medium heat for 5 minutes, shaking to rotate. Slowly add all the stick, then the chicken pieces. When you are ready to serve, bring slowly to a boil and simmer for 15 minutes. Stir well, then add salt and pepper to taste. To serve, sprinkle each portion with a teaspoon of the parsley.