MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chicken Stew
 Categories: Chicken, Low sodium, Low fat
      Yield: 6 Servings
 
      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.
  
  From: Robert Miles
  Date: 11-16-97
 
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