| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry, Crockpot |
1 |
Servings |
INGREDIENTS
| 1 |
|
Broiler-fryer; (3 lbs.) |
| 1 |
|
Piece celery; (2") |
| 1 |
|
Carrot |
| 1/2 |
|
Onion |
| 1 |
c |
Chicken broth |
| 1 |
|
Bay leaf |
|
|
Salt and pepper; to taste |
INSTRUCTIONS
Wash the chicken and pat dry. Place it in the crockpot; season with salt
and pepper. Place the celery, carrot and onion around the chicken. Pour in
the broth. Add the bay leaf. Cover and cook on LOW for 7 to 8 hours or till
the chicken is tender. Lift the chicken from the pot and let it cool until
it is cool enough to handle. Now remove the meat from the chicken and
freeze what you're not going to eat that night. You can also strain the
stock and refrigerate it. Chill overnight and skim off the fat. Now you
will also have delicious chicken broth and can use some of the chicken
mixed with the broth for soup, or you can use the chicken in any dish
calling for cooked chicken, and freeze the broth for later use.
Posted to recipelu-digest Volume 01 Number 343 by James and Susan Kirkland
<kirkland@gj.net> on Dec 05, 1997
A Message from our Provider:
“I bet you’re wondering where you are going to go to church tomorrow.”