"Chicken In A Pot"
Joannarequested a recipe for the Crock-Pot chicken that Dad and I used tomake as you children were growing up, so here it is.
2 carrots, sliced
2 onions sliced
2 celery stalks with leaves, cut in 1-inch pieces
3 pound broiler/fryer chicken
1 teaspoon salt
½ teaspoon course black pepper
½ cup water or chicken broth
Putcarrots, onion and celery in bottom of Crock-Pot. Add whole chicken. Top with salt, pepper, liquid. Sprinkle basil over top. Cover,cook on Low 8 to 10 hours (High: 3 ½ to 5 hours, using 1 cup water). Remove chicken and vegetables with spatula. 4 servings
Cal:252 Fat: 13 g. Carb: 8 g.
I'msure the “4 servings” refers to adult portions. This recipe wasin the little booklet that came with our first Crock-Pot, a 2 or 3quart one that we bought while living in Yakima. Therefore, in ourfamily, it dates back to Joanna's early childhood. As you mayremember, we served it with rice, putting the broth from cooking overthe rice and sometimes even thickening the broth to make it more likea gravy, thereby feeding the entire family with this one recipe.
- Over the years, we bought a larger Crock-Pot and added more vegetables to feed our growing family. We experimented with various herbs and seasonings, usually paired up with our home-canned tomatoes. After moving to Maryland, I no longer home-canned tomatoes because case-lot goods (Costco was in business by then.) were so readily available and less expensive. Also, Dad no longer grew a big garden. With a smaller back yard, we grew kids instead!
- We replaced the home-canned tomatoes with store-bought stewed tomatoes. Nowadays, we can buy canned tomatoes that are seasoned in a variety of ways and enjoy using those. Since we have a plentiful supply of rosemary growing in our back yard, Dad often uses that in cooking.
- Another variation that Dad does is pouring a bottle of sweet barbeque sauce over the chicken for the cooking liquid.
Thereyou have it! The name of the game is “Experiment to suit your owntaste and family size.”