Ingredients
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2 -2 1/2 lbs broiler-fryer chickens
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2 medium carrots, cut in 1/4 inch diagonal slices
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1 medium onion, sliced
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2 stalks celery, with leaves, cut in 1/2 inch pieces
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3 cups chicken broth
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1 cup white wine
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2 tablespoons soy sauce
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1/8 teaspoon Tabasco sauce
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1 teaspoon grated fresh ginger
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salt
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1 cup broken dry linguine
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1/2 teaspoon poultry seasoning
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1/4 lb fresh snow pea, trimmed
Instructions
- Cut chicken into pieces, remove skin, freeze until firm, arranged in a single layer on a baking sheet.
- Place veggies in the bottom of 4 quart.
- crock pot, top with frozen chicken pieces.
- Blend chicken broth, wine, soy sauce, Tabasco, ginger and salt, pour over chicken pieces, cover.
- Cook at low setting for 8 hours, remove chicken from bones, discarding bones and any fat, dice meat, return meat to pot, add dry linguine pieces and poultry seasoning, cook a further 30 minutes.