1 tablespoon olive oil
1 clove garlic minced
3 slices nice fatty bacon diced
½ a chicken (about 2 lbs.)
5-6 cups of chicken stock and/or water
6 leeks, white and green parts, chopped
garni of 1 bay leaf, parsley and thyme
1 teaspoon brown sugar
5-6 potatoes quartered
couple handfuls pitted dates
salt and pepper to taste
Preparation
Step 1- Heat olive oil in large soup pan.
Step 2- Add garlic and bacon and saute for 2 or 3 minutes (you don't want to crisp the bacon, just release some of the fat and get it started.)
Step 3- Add the 1/2 chicken as a whole (skin and all - for the sake of flavour.)
Step 4- Add stock/water.
Step 5- Bring to a boil and ladle off any residue.
Step 6- Add leeks and potato.
Step 7- Add garni.
Step 8- Add brown sugar.
Step 9- Reduce heat to a simmer.
Step 10- Simmer for 2-3 hours (add dates in the last hour to 30 minutes.)
Step 11- When the chicken is falling off the bone remove it and strip the meat from the bones, chop into bite sized chunks and add back to soup.
Yield: 6-8 Servings
Note: For crock pot, follow Steps 1 and 2, then continue to cook in crock pot.
