Five Star Recipe Blog

6 Servings
-OLIVIA EVANS
3 lb Broiler-fryer
Salt and pepper
1 (2″) piece of celery
1 Carrot
1/2 Onion
1 c Chicken broth
1 Bay leaf

Wash chicken and giblets and pat dry. Place in crock pot and season with
salt and pepper. Tuck celery, carrot and onion around chicken. Pour in
broth and add bay leaf. Cover and cook on LOW for 7-8 hours or until
chicken is tender. Lift chicken from pot and let stand until cool enough
to handle. Strain stock into refrigerator container. Chill. Lift fat off
stock. Remove chicken meat from bones in as large pieces as possible. Place
in a container. Cover and chill. Use in salads or casserole dishes. Yields
about 2-1/2 to 3 cups chicken meat and 1 cup jellied stock.

Source

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This entry was posted on Thursday, May 15th, 2008 @ 2:25 am on the category recipe-of-the-day. You can follow any responses to this entry through the RSS 2.0 You can skip to the end and leave a response. Pinging is currently not allowed.