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    Chicken with Fennel

    Source of Recipe


    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.




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