| 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
A Message from our Provider:
“The good Lord didn’t create anything without a purpose, but mosquitoes and sand gnats come close.”