WELCOME

Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Sunday, February 26, 2017

STEWED CHICKEN

1 (approx 4 lb)stewing chicken, cut up 

4 stalks celery with leaves, cut up
4 cups water
1 small yellow onion, sliced
2 parsley sprigs
1 bay leaf
1 tsp salt
1/4 tsp black pepper
1/4 tsp dried thyme, crushed
1/4 tsp marjoram
1/4 tsp celery salt

Place all the ingredients in a slow cooker or crockpot. Cover the pot and cook on low setting for 8 to 10 hours. Remove the chicken from the pot. Pour the chicken broth through a strainer and store in the refrigerator in a covered container. Allow to chill. As soon as the chicken is cool enough to handle, remove the meat from the bones, discarding the skin and bones. Store chicken in another covered container in the refrigerator to use as needed.

Yield: This will give you about 4 cups cooked chicken and 4 cups chicken broth to use in recipes as you desire.


File Photo

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.