| 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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