I didn't really have too much time. Nor power in my battery left for too many photographs. Oops. Oh, well. It happens, right??? Instead of following directions, I tend to go out on my own. Yesterday I attended a conference and we watched a NatGeo photographer try and tell us to be creative. For a photographer to tell non-photographers to be creative, well, let's just say that it's hard to translate to a cubicle. HA! I have to laugh...
Yum!! Add all into the crockpot, turn dial to low and leave it be for awhile. Chicken, carrots, onions, celery, sage, capers, oregano, 2 bay leafs, salt & pepper. Plus, half cup of chicken stock (to start, you'll add 6 - 8 more cups chicken stock once cooked through...)
Add the brine too. It makes it nice and salty. Yum!
Add the brine too. It makes it nice and salty. Yum!
Plus sage & oregano, maybe only 1/2 - 3/4 tsp of each. No biggie. Whatever smells good!
Once cooked 7-8 hours on low, shred the chicken, add back into the crockpot. Bring 6 - 8 cups chicken broth to a simmer, add into crockpot and then you have soup. Freeze or serve, whatever! It takes great on a cold, rainy, Autumn day!
Enjoy!
PSH
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