Saturday, February 18, 2012

Rabbit or Chicken with Baby Vegetables

  • 3-4 rabbit or chicken cut into pieces
  • salt
  • pepper
  • 1 pound baby potatoes
  • 1 pound baby carrots
  • 1/2 cup green onions, diced
  • 1 tsp sweet marjoram, dried
  • 1/2 tsp sweet basil, dried
  • 1/2 tsp time, dried
  • 1 can chicken broth (14.5 ounces)
  1. Rinse the meat pieces and pat dry. Lightly sprinkle each piece with salt and pepper.
  2. Wash the baby potatoes and baby carrots.
  3. Add the diced green onions and mix gently.
  4. Put half of the vegetables in a slow cooker. Add the meat pieces and cover with the remaining vegetables. Combine sweet marjoram, sweet basil, and thyme, sprinkle herbs over vegetables and meat. Pour in chicken broth and cover.
  5. Cook on low for 4 to 6 hours. When done, vegetables should be tender and easy to pierce with a fork, but not mushy. Meat should separate easily from the bone and it's juices should run clear.

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