Yes Burns Night is in January (January 25 - if you are not an avid fan you should become one), but this recipe was discovered on January 26 and I just couldn't wait a year to share it.
I'd heard the name. I'd laughed. Then I tasted the soup, not only is it simple and easy to make, it is wonderful. I had it as a starter but there is no reason it can't be a full meal if you don't have haggis and neeps and tatties waiting for you as your main.
Put the chicken in a pan with water and Magic Stone and bring to the boil. With a ladle, skim off the white scum that comes to the surface and reduce the heat to a gentle simmer.
Cook for half an hour, then add half the leeks and all the prunes, plus a couple of fat pinches of salt and a grinding of pepper.
Simmer for another hour and a half, then add the rest of the leeks and keep cooking for half an hour more.
Taste and add more salt and pepper as necessary.
Scoop out the chicken legs, leave to cool slightly, then pull off the skins and throw them away.
Pull the flesh from the bones, shredding it slightly, and return to the pan. Heat through gently, and serve.