✤2 ½ lbs leeks (~500g white/light green parts)
✤1- 4 lb whole chicken (~1 lb 10 oz meat)
✤1 large bay leaf
✤3 cloves garlic, halved
✤4 medium pitted prunes (not eaten)
✤3 quarts cold water, or more as needed
✤1/4 cup (45g) uncooked white rice
✤1 tbsp kosher salt
✤ Freshly ground black pepper
✤1 tsp fresh thyme (or 1/3 tsp dried)
❖Cut off the dark green leek tops and wash well. Set aside the leek bottoms.
❖In a large stock pot, add the clean leek tops. Place the whole chicken on top and add the bay leaf, garlic, prunes & enough water to just cover the chicken. Set over high heat until it starts to simmer. Reduce heat to medium-low or low and simmer gently, occasionally pushing the chicken under the liquid with tongs, for 1 hour 15 minutes.
❖Meanwhile, cut the remaining leeks into ½-inch slices, cutting in half lengthwise first. Transfer to a large bowl and fill with cold water so leeks are floating. Toss with your hands to loosen dirt. Grab leeks with your hands, shake gently to remove water and transfer to another bowl. Refrigerate until needed.
❖When time is done, carefully lift chicken from broth with two forks, let liquid drain from cavity, and place in a bowl. Separate the meat from skin & bones. Tear meat into bite-sized pieces and refrigerate until needed.
❖Place skin & bones back in the pot and gently simmer 1 more hour.
❖Set a colander in a bowl, and using a skimmer spoon, transfer all solids from broth to colander. Discard solids and transfer any broth back to pot.
❖Add half of the sliced leeks, rice, salt & pepper. Simmer, stirring occasionally, for 1 hour. Add more water if broth is reducing too much.
❖Add the remaining leeks, chicken & thyme, then simmer for 20 minutes. Adjust seasoning as needed.
