Email to Dawn Vezina      

Recipe Categories: dmvezina's HOME PAGEAPPETIZERS Appetizers Barbecue Bars Beverages BEVERAGES Biscuits Bread BREAD BreadMachine Breakfast BREAKFAST Brownies CAKESandPIES CakesPies Camping CANDY Candy Canning Casseroles CASSEROLES Condiments COOKIES COPYCAT CROCKPOT Dairy DESSERTS EGGS FISHandSEAFOOD FrenchToast FROSTING-ICING FrugalRecipes FRUIT GRILLING Healthy HOLIDAY HomemadeMixes IceCream JUICER KIDS MARINADES MEATS MISCSIDES MUFFINS MYOCleaners OAMC Pancakes PASTA PASTRIES Personal PIZZA PORK POTATOES POULTRY Ramen RICE SALADandDRESSING SANDWICHES SAUCES SCONES SNACKS SOUPSandSTEWS Spices VEGETABLES VEGETARIAN Waffles

Chicken: All Purpose Chicken and Broth




Source of Recipe


unknown


List of Ingredients




1 onion -- sliced
1 carrot -- sliced
1 celery rib -- sliced
1 large chicken -- 5 lbs or more
1/2 cup chicken broth or water


Recipe



1.Place sliced vegetables in the bottom of the crockpot. Sit cleaned
chicken on top, neck up. If you wish you may season with herbs,
pepper, etc, but this is not necessary. Pour broth over, cover and
cook on low 8 or 9 hours.

2.Remove chicken from pot and let cool until easy to handle.
Meanwhile, strain stock and defat. This stock is double strength, so
mix with equal parts water for use. Remove chicken from bones and cut
into pieces sized appropriately for your recipe.

Yield: about 4 - 6 cups of chicken and 3+ cups double strength chicken
stock.