- 12 small leeks, trimmed and cleaned
- About 1 1/2 cups basic chicken stock
- Kosher salt to taste
- 6 tbsp unsalted butter
Peheat the oven to 350 degrees . Place the leeks in a pan or pot wide enough to hold them flat in one or two layers. Add enough stock to almost cover leeks; then salt to taste.(The amount of salt needed will vary according to the saltiness of the stock.) Bring to a boil and cook at a slow boil for 10 minutes.
Butter a baking dish wide enough to hold the leeks in a single layer. Place the leeks in the dish and pour the cooking liquid over them. Dot with the remaining butter. Bake for 30 minutes, or until the leeks are lightly browned and liquid is almost evaporated.