If my Rhode Island Red rooster doesn’t stop flogging me, he will be the star in this traditional Scottish soup!

• 1 whole Chicken, about 3 to 4 pounds
• 2 teaspoons Sea Salt
• 9 cups Water, or enough to cover chicken
• 2 Sweet Onions, sliced
• 2 cloves Garlic, peeled and pressed
• 1 tablespoon fresh Parsley, chopped
• 2 Bay Leaves
• Dash Cayenne Pepper
• Sea Salt and White Pepper to taste
• 8 Leeks, cleaned and sliced, white parts only
• 6 medium Potatoes, peeled and diced

In a large stock pot put the water, chicken, sea salt, onions, garlic, bay leaves and cayenne. Bring to a boil, reduce to a simmer and cover. Cook for 2 hours until chicken is tender. Remove chicken from the pot and skim any foam or fat off. Remove the skin and bones, discard or keep to make broth to freeze.

Dice the meat into bite size pieces. Add meat to pot. Add the leeks, potatoes and parsley. Simmer for 30 minutes or until potatoes are tender. Season to taste.