Cock-a-Leekie (Soupe Cocky-Leeky)

Ingredients

• 1 well-fleshed chicken
• a few aromatics
• 1 and three quarter litres light
• the whites of 5 leeks
• butter

Instructions

1. Cook a well-fleshed chicken with a few aromatics and 1 and three quarter litres of light, limpid veal stock.
2. Cut the whites of 5 leeks into a fine julienne, sweat it in butter, and finish cooking it with the necessary quantity of the chicken broth.
3. To serve, draw off the cooking broth clear, and add the chicken flesh cut into escalopes and the julienne of leeks.