Cock-a-leekie Scottish Stew

First make a chicken stock.  Cook whole chicken with your herbs of choice and a whole onion.  This one was cooked with fennel stalks, salt and pepper.  Remove cooked chicken, cool and pull off meat.  Strain stock for stew.

Make a rue (why not).  Using medium heat, cook equal parts (1/4c) oil and flour until dark brown.  This takes about 30minutes.  I chop vegetables simultaneously, and stir rue as much as possible.

Add chopped leek green stems first and sauté.  They take longer to cook

Add chopped leek white stalks, chopped carrots, garlic and sauté

Add chicken stock, salt pepper thyme and simmer till carrots are done.

Add cooked chicken pieces and simmer till chicken is warm.  Serve over rice

The next night, David added potatoes from Rough Draft CSA and baby squash from our garden.
(Fennel, carrot and leeks are also from Rough Draft)   http://www.roughdraftfarmstead.com/