1 whole chicken (about 3 lbs)
1/2 to 1 c. chicken broth
3 garlic cloves, peeled and minced
1 plus 1/2 small onion (chopped)
1 celery stock (chopped)
1 carrot (chopped)
shakes of herb de Provence
Slice an onion and place slices on bottom of crock pot. Add 1/2 can chicken broth, garlic, onion, celery and carrot. Place chicken on top onions. Sprinkle chicken with Herbs de Provence, salt and pepper. Set crockpot to high and cook about 1 hour per pound. Optional: Roast in 500 degree oven for 8 to 10 minutes afterwards until skin is golden brown. The stock left over makes a delicious gravy or a base for a soup. Use meat thermometer to determine when it is done.
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