| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Poultry |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Chicken or turkey parts, with the fat and skin removed |
| 1/2 |
c |
Pitted prunes, diced |
| 1/4 |
c |
Lemon juice |
| 2 |
ts |
Turmeric |
|
|
Lots of mixed diced vegetables, such as onions, carrots, potatoes, and turnip |
INSTRUCTIONS
** Procedure **
1) Place the poultry, prunes, and turmeric at the bottom of a large (about
4 litre or 4 quart) slow cooker or crock pot.
2) Fill the pot to no closer than 3 cm (1 inch) of the top, with the diced
vegetables. Then fill with cold water until the vegetables are covered.
3) Cook on high for 1 1/2 hours. Then cook on low for about 8 hours.
4) Just before serving, mix in the lemon juice and remove the bones.
: ** Variations **
Replace the prunes with other dried fruit, such as apricots or raisins.
Replace the turmeric with 2 teaspoons of cinnamon.
Contributed by: Walter Brown, ab684 August, 1994
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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