- 12 medium leeks
- 6 Tablespoons melted butter
- 3 Tablespoons olive oil
- 2 Cups hot chicken broth (preferably homemade), plus up to 1 1/2 cups additional broth, as needed
- Kosher salt
Step 1: Trim away the root frills from each of the 12 medium leeks. Trim away the dark-green leaves, leaving the white and pale green portions. Starting at the leaf-end, slice the leek in half, stopping 3 inches from the root-end. Fan the layers of the leaf-end under cool running water to rinse away the dirt and grit that all leeks harbor.
Step 2: Choose a roasting pan that will offer your leeks a snug fit in a single layer. A 13-by-9-by-2-inch pan (the sort handy for lasagna) should do. Swirl 6 tablespoons melted butter and 3 tablespoons olive oil in the pan. Settle in the clean leeks.
Step 3: Slide pan into a 500F oven and roast, 15 minutes. Pull out pan. Use tongs to turn over each leek. Roast, 7 minutes. Pull out pan, and turn leeks. Pour in 2 cups hot chicken broth. Roast, 10 minutes. Turn leeks. Roast, 10 minutes. If you started with leeks fatter than 1-inch in diameter, pour in another ½ cup broth and roast 10 more minutes.
Step 4: If you're working ahead, let leeks cool. At serving time, pour in an additional 1 cup broth and heat at 500 degrees for 10 minutes. Either way, lift leeks out of their braising bath. Sprinkle with salt. Serve warm.