Ingredients
- 2 stalks celery
- 2 garlic (cloves minced)
- 3 1/2 pounds broiler-fryer chicken
- 2 cups chicken broth
- 1 cup dry wine (white)
- 1 teaspoon butter
- 2 teaspoons oregano (fresh)
- 3 slices green onions (sliced)
- 2 slices carrots diag
- 2 slices parsnips in (cut)
Wash chicken and giblets and pat dry. Season with salt and pepper and saute in butter. Transfer to crock pot. Rinse out drippings with water and pour into crock pot. Place carrots, parsnips, celery and leek around chicken. Season vegetables with salt and pepper. Add garlic, oregano, broth and wine. Cover pot. Cook on low for 8 hours or until tender. Remove chicken and vegetables to a platter and keep warm. Pour pan juices into saucepan. Skim fat. Boil down until reduced to 1 cup.
