2-3Lb Boiling Fowl (1 to 1-1/2 kg)
 3 qt Water (3 Litres)
 2 Medium Onions, finely chopped
 Bay Leaf, Sprig of Thyme and some 
 Parsley Stalks
 Salt and freshly ground Black Pepper
 1-1/4 lbs Leeks, finely chopped (625 g)
 2 oz Long Grain Rice (50g)
 Garnish: Chopped Parsley
 2 ozs Prunes cut into strips
 Put the fowl into the water, bring to the boil and skim.  Add the herbs,
 tied together, salt, pepper, onions and only the white part of the leeks.
 Simmer for 1-1/2 to 2 hours or until the meat is tender.  Add the rice half
 an hour before the end of the cooking time. Remove the bird and leave to 
 cool slightly.  Add the green of the leek and cook for another few minutes.
 When the bird is cool, remove some of the flesh and chop up roughly.  
 Return to the soup and heat through.  Check seasoning, remove herbs and 
 serve. 
 

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