Cock-a-Leekie Soup

3 pound boiling chicken, giblets removed
3 slices streaky bacon
1 pound shin of beef
2 pounds leeks
1 large onion
5 ounces Scotch whisky
4 pints water
1 tablespoon dried tarragon
salt and pepper
8 pre-soaked prunes

Mix the whisky and tarragon into the water. Chop of the bacon and place the chicken, bacon, and beef in a large bowl and pour over the whisky marinade. Leave to soak overnight. Place the chicken, et cetera, in a large soup pot. Chop up the leeks (reserve one) and onion and add to the pot. Salt and pepper to taste. Bring to a boil, cover, and simmer for two hours, removing any scum as required. Remove the chicken from the pot, remove skin and bones. Chop the meat into small pieces and return to the pot. Cut up the shin of beef, if required. Add the prunes and the last chopped leek and simmer for 10-15 minutes. It will serve six to eight persons.