Crock-O-Fennel-Cock-A-Doo!
Yield
2 servingsPrep
30 minCook
7 hrsReady
7 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
chicken
whole, without giblits |
|
| 1 | small |
fennel bulb
|
*
|
| ½ | cup |
carrots
chopped big |
|
| 1 | each |
leeks
leaves and bulb, chop |
*
|
| 1 | quart |
water
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
chicken
whole, without giblits |
|
| 1 | small |
fennel bulb
|
*
|
| 118 | ml |
carrots
chopped big |
|
| 1 | each |
leeks
leaves and bulb, chop |
*
|
| 0.9 | l |
water
|
*
|
Directions
Defrost chicken if needed.
Remove giblits for another dish.
Remove as much skin as you easily can from the chicken.
Toss in crockpot.
Wash fennel and chop the leaves as needed.
Put fennel bulb inside cavity of chicken and place ¼ 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.
