| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Eggs | Crockpot, Poultry | 1 | Servings | |
INGREDIENTS
| 2 | tb | Vegetable oil |
| 1 | Onion; chopped | |
| 1 | Frying chicken (3-lb); cut up, w/giblets | |
| 2 | tb | Chopped parsley |
| 1 | ts | Ground cumin |
| 1 1/2 | c | Chicken stock |
| 2 | Potatoes; peeled and diced | |
| 1/4 | c | Fresh lemon juice |
| 1 | Egg; beaten | |
| 2 | tb | Chopped dill |
INSTRUCTIONS
Brown chicken and giblets with onion in a skillet. Put potatoes in the bottom of the crock pot and place browned chicken and onion on top. Add parsley, cumin and 1 1/2 cups stock; cover and cook on low for 6 to 8 hours. When ready to serve, stir in lemon juice. Take 1/2 or cooking liquid from pot and stir beaten egg into it; return egg mixture to crock pot and turn on high. Stirring constantly, cook until thickened. Do not allow liquid to come to a boil. Stir in fresh dill just before serving. Posted to recipelu-digest Volume 01 Number 293 by James and Susan Kirkland <kirkland@gj.net> on Nov 23, 1997
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