1 In a large pan cover the chicken with cold water and bring to the boil. Add the vegetables and herbs and cook slowly for two or three hours until the chicken is cooked. Remove the chicken and vegetables from the stock and season to taste.
2 Meanwhile, cook the basmati rice and chopped leeks in boiling salted water. Chop the prunes (optional if you want to add them) and parsley, keeping aside for garnish.
3 Break away the chicken from the bone.
To serve
In a bowl place the cooked rice, chicken, prunes (optional) and chopped parsley. Cover in stock and serve.
Like this? See also:
A history of the Clootie Dumpling, including a recipe for making your own
