chicken, about 3 to 4 pounds
leeks, white and light green parts only, sliced thin
yellow onion, peeled and chopped fine
carrots, peeled and sliced into rounds 1/4-inch thick
celery, sliced 1/4-inch thick
potatoes, peeled and chopped into bite-sized pieces
fresh parsley, minced
sea salt and freshly ground black pepper, to taste
- Rinse the chicken, inside and out, then pat it dry and season it well with unrefined sea salt and ground black pepper.
- Place the chicken in a slow cooker with leeks and bay leaves then cover with water. Cook on low for twelve hours.
- Six to eight hours after you begin cooking, add chopped onion, carrots, celery and potatoes.
- Stir in parsley, pick out large bones and serve.
From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
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