| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Sauces, Crock pot |
6 |
Servings |
INGREDIENTS
| 3 |
lb |
Fryer, whole or cut up |
| 2 |
|
Stalks celery — sliced |
| 2 |
|
Onions — chopped |
| 2 |
|
Salt |
| 1/2 |
c |
Chicken broth or water |
| 1 |
cn |
Tomato paste (6oz) |
| 1/4 |
cn |
Dry sherry |
| 1 |
ts |
Leaf oregano |
| 1 |
lb |
Mushrooms or 2 cans (4oz |
|
|
Each) — sliced and drained |
| 2 |
tb |
Flour |
| 2 |
tb |
Butter |
| 1/2 |
c |
Heavy cream or half and half |
|
|
Cream |
INSTRUCTIONS
Place fryer in crock pot with celery, onions and salt. Combine chicken
broth with tomato paste and pour over ingredients in crock pot. Add sherry,
oregano and mushrooms; stir to moisten all ingredients. Cover and cook on
low setting for 8 to 10 hour (on high setting for 3 1/2 to 5 hours) Remove
chicken; bone meat and dice. Return meat to crock pot. Knead butter and
flour together and add with cream; stir well. Cover and cook on high
setting for 30 minutes to 1 1/2 hours (on low setting for 3 to 5 hours).
Posted to EAT-L Digest - 17 Jun
Date: Mon, 17 Jun 1996 23:49:32 -0400
From: Althea LeBlanc <TheaLater@AOL.COM>
A Message from our Provider:
“God loves each of us as if there were only one of us. #Augustine”