Years ago, I worked with a friend in church who shared this recipe. She said she made it at least once a week. She would put it in the crockpot before going to work so her boys would smell it when they came home from school. It does smell divine as it cooks. It is easy to throw together and delicious! Bonus: You can strain the broth and store it in the freezer to use later as delicious chicken stock.
Chicken Thighs
Chicken thighs, bone in with skin, as many as you want
1 large onion, chopped
Celery stocks, chopped, as many as you want
Carrots, chopped, as many as you want
4 cups chicken stock
Salt, pepper, sage or poultry seasoning
Season the thighs and put them in the crockpot. Add the vegetables and chicken stock. Cook on low for about 8 hours, more or less. Remove the thighs with a colander spoon. Next remove the vegetables with the colander spoon. Arrange all on a plate and salt well. Let the stock cool, then pour into a quart jar to use later. Let cool completely in the fridge before labeling and storing in the freezer.
Serve the chicken with mashed potatoes or cheesy potatoes. You can also serve the vegetables if desired. They don't look great, but they taste good. As you can see, I added some mushrooms this time as well.
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