6 Carrots; sliced
6 Onions; sliced
6 Celery ribs; cut up
4 lb Chicken legs or thighs
3 c Chicken stock; defatted
2 tb Salt substitute (approximate)
1 1/2 ts Black pepper
1 1/2 ts Dried basil
Place carrots, onions, and celery in a Dazey Multi-Cooker (without
crockery liner). Remove skin from chicken; discard or set aside to
make more stock. Cut off visible fat. Add chicken to Multi-Cooker.
Put pepper and stock over top, and then sprinkle with basil. Cook on
300 F about 1 hour or until chicken is done.
Add salt substitute to taste; use a type that isn't bitter (this type
usually has calcium triphosphate on the ingredients list).
Remove bones from chicken. Place chicken and vegetables in serving
dish with the remaining liquid, and serve.
Can be frozen.
Recipe and typos by Robert Miles. Intended for a low sodium, low fat
diet.
