->Chicken 41 <-

Yield: 8 Servings

3 lb whole chicken

1 fennel bulb

1/4 cup fennel tops

1/2 c carrots, rough chop

1 leek, leaves and bulb, choped

water to cover

Remove as much skin as you easily can from the chicken. put in

crockpot. Wash fennel and chop the leaves as needed. Put fennel

bulb inside cavity of chicken and place 1/4 cup leaves about the

chicken. Chop leeks and carrots and place about chicken. Fill

crockpot to cover chicken, with water (or chicken broth). Cook on

high for 3 hours, then cool in fridge. Once cool, skim off all

fat and remove chicken from bones. Chop fennel bulb and put as

much back in the pot as you desire. Put meat back in crockpot and cook on low for 4 hours.

Variation: Squash and Pumpkin make a good addition.