LOCATION: Recipes >> Crockpot >> Chicken 41
|
 |
|
Chicken 41
|
|
|
|
Chicken with Fennel
Yield: 8 Servings
3 lb whole chicken
1 fennel bulb
1/4 cup fennel tops
1/2 c carrots, rough chop
1 leek, leaves and bulb, choped
water to cover
Remove as much skin as you easily can from the chicken. put in
crockpot. Wash fennel and chop the leaves as needed. Put fennel
bulb inside cavity of chicken and place 1/4 cup leaves about the
chicken. Chop leeks and carrots and place about chicken. Fill
crockpot to cover chicken, with water (or chicken broth). Cook on
high for 3 hours, then cool in fridge. Once cool, skim off all
fat and remove chicken from bones. Chop fennel bulb and put as
much back in the pot as you desire. Put meat back in crockpot and
cook on low for 4 hours.
Variation: Squash and Pumpkin make a good addition.
|
|
|
|
|
|
|
|
Recipe Reviews:
How does this recipe taste?
Average Ratings:
| Taste: (n/a) |
Ease of Prep: (n/a) |
Appearance: (n/a) |
Write an ON-LINE REVIEW and share your thoughts with others.
|
|
