West Bend Crockery Manual De Instrucciones página 9

2 lbs
3
2
1
1
1
½ tsp
½ tsp
½ tsp
1
/ tsp
4
1
/ tsp
4
1
/ cup
2
1
1
3 tbsp
1
/ cup
4
Cooking Time: LO = 8 to 10 hours HI = 5 to 6 hours
1. Place chicken parts, carrots, celery, mushrooms, onions and peas in cooking
pot. In medium bowl combine salt, thyme, paprika, sage, pepper, water, tomato
paste and broth. Pour over chicken mixture.
2. Place cooking pot into heating base, cover and cook at desired heat setting for
time given or until chicken and vegetables are tender.
3. Remove chicken pieces and set aside to cool slightly. Remove meat from bones
and cut into bite-size pieces. Return meat to cooking pot; stir to combine.
Set control to HI. Combine cornstarch and water; stir slowly into stew until
4.
thickened. Serves 4 to 6. Set at Keep Warm for serving if desired.
Chicken Vegetable Stew
chicken parts - skinned if desired
carrots – cut into
ribs celery – cut into
8 ounce can mushroom stems and pieces – undrained
15 ounce jar whole small onions – undrained – OR 1 medium
onion, chopped
10 ounce bag frozen peas – rinsed with hot water
salt
dried thyme leaves
paprika
rubbed sage
pepper
water
6 ounce can tomato paste
10.5 ounce can chicken broth
cornstarch
water
1
/ -inch pieces
2
1
/ -inch pieces
2
9