|5 fluid ounce||Single malt scotch whiskey|
|1 tablespoon||Dried tarragon|
|1 teaspoon||Brown sugar|
|1||Boiling chicken; 3lb,|
|. giblets removed|
|3||Rashers streaky bacon;|
|1 pounds||Shin of beef|
|2 pounds||Leeks; sliced|
|1 large||Onion; chopped|
|Salt & pepper to taste|
Mix the whiskey with the water, tarragon and sugar. Place the chicken, bacon and beef into a large bowl and pour the whiskey marinade over.
Leave to marinate overnight. Next day, transfer mixture to a large soup pot. Add the leeks (reserving one) and the onion, and season to taste. Bring slowly to a boil, cover, and then simmer for 2 hours, or until the bird is tender. Skim off excess fat from the liquid. Remove the chicken from the pot, skin, remove bones and cut meat into pieces before returning to the pot (cut up the shin of beef, if necessary).
Add the prunes and remaining sliced leek and simmer gently for 10-15 minutes.
"Scotch Whiskey Recipes"
: by Jo Guthrie Jarrold Publishing, Norwich 1991 ISBN = 0-7117-0553-4
Scanned and formatted for you by The WEE Scot -- pol Mac Griogair From: Paul Macgregor Date: 06-15-96
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