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salt and pepper
2 ribs celery -- slice thick
3 turnips -- quartered
1/2 large onion -- chopped thick
2 carrots -- slice thick
1 pinch sage
3 pinches tarragon
2 cups chicken broth
1 cup dry vermouth
dried red pepper flakes
2 small tomatoes -- quartered
Rub S/P all over and in the hen. Put chicken fat w/a little olive oil and butter in heavy skillet. Brown hen whole on all sides. Be sure all is brown. Take out and put in grease celery, turnips, onion and carrots. Fry 5-8 minutes. Put in bottom of Slow cooker set to high. Add a little sugar, sage, tarragon. Rinse out iron skillet with water. Add to the slow cooker. Add chicken broth and Dry Vermouth. Put browned chicken in. Sprinkle with dried red pepper flakes. Place around and in chicken the turnips and tomatoes. Turn pot to low and let cook all day.
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