CHICKEN RESIPE RECIPES

Steps:

• Toss all the ingredients into the Cooking Vessel add enough water to cover.
• Close the lid. Select-SLOW COOK and set the time to 10 hours. Press START.
• Once the cooking cycle is complete, open the lid.
• Strain the chicken stock through strainer and cool. Remove the fat with a spoon and discard it.
• Add salt if desired.
• Refrigerate in an airtight container or mason jar for about a week. Alternatively, you can store in freezer for later use.

Steps:

• In a large skillet over medium heat, cook rabbit in oil until lightly browned; remove and keep warm. In the same skillet, saute onion until tender. Add garlic; cook 1 minute longer. Stir in the broth, thyme, pepper and bay leaf. , Return rabbit to pan. Bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until meat is tender and a thermometer reads 160°., Remove rabbit to a serving platter. Discard bay leaf. Combine the flour, lemon juice and water until smooth; stir into pan juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rabbit.