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Biotech / Medical : Share your aches,pains,experiences,joys and cures.

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To: Ken Adams who wrote (686)	5/7/2007 10:38:24 AM
From: Shoot1st	Read Replies (4) of 1564

1st..never use parts always use whole bird. my cooker is pretty big.....so 1st you need to find a bird that fits...I can almost get a small turkey in mine.... And if you have never used Mortons Kosher Salt....I suggest you try.....it's the best cooking salt I've ever used. one BIG onion diced 4 stalks celery 6 carrots 6 cloves garlic sliced handful of barley depending upon size of cooker....add crushed or other type of tomato...I add a 28 oz can....do not use puree or you will have tomato chicken soup salt the bird lightly inside and out pepper to taste if you want...I don't use pepper 3 bay leaves or less big pinch of pickling spice and unless you LOVE clove...REMOVE the clove palm full of parsley crushed red pepper to taste.....start small as it diffuses well into soups cover bird with filtered water. cover with lid and bring to high boil and then lower heat to gentle rock for about an hour. My family likes a small macaroni with this....I like the veggies and the barley..... the chicken should be perfect and not gummy or petrified by overcooking. SHootie

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