Mix the whisky, tarragon and sugar in the water.
Chop up the bacon
Place the chicken, bacon and beef in a large bowl
Pour over the whisky marinade.
Leave to soak overnight.
Place the chicken etc in a large soup pot.
Chop up the leeks
(reserve one for later)
Chop up the onion
Add chopped leeks and onions to the pot.
Salt and pepper to taste.
Bring to the boil
Cover and simmer for two hours, removing any scum as required.
Remove the chicken from the pot
Remove skin and bones from the chicken.
Chop the chicken meat into small pieces and return to the pot.
Cut up the shin of beef
This can either be added back to the pot in pieces or sliced for the main course.
Add the prunes ( if required)
Add the last chopped leek
Simmer for 10 to 15 minutes.