Ingredients:
450g/1 lb prunes, stoned
1.3kg/3 lb boiling chicken
2.4 litres/4pt chicken stock
900g/2 lb leeks, well rinsed
1 bouquet garni
salt and ground black pepper
Put the prunes in a bowl, cover with cold water and soak overnight. Set the chicken, breast-side down, in a large casserole dish. Pour in the stock and bring to the boil, skimming off any scum from the surface. Using string, tie half the leeks in a bundle; thinly slice the remainder. Add the bundle of leeks to the casserole dish with the bouquet garni and a pinch of salt. Reduce the heat, part-cover and simmer for 2 hours. Lift out the chicken and keep to one side to cool slightly. Remove and discard the bundle of leeks and bouquet garni. Drain the prunes, add them to the casserole dish and simmer for 20 minutes. Shred the meat from the cooled chicken, discarding any skin and bones, and add the meat to the soup. Season to taste with salt and pepper, then add the sliced leeks. Simmer for a further 10 minutes, then serve.
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