Ingredients
- 2 stalks celery
- 2 garlic (cloves minced)
- 1,600 ml broiler-fryer chicken
- 475 ml chicken broth
- 240 ml dry wine (white)
- 5 gr butter
- 4 gr 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.
