Kambrook KSC3, KSC4 manual Chicken with Rosemary Lemon and Garlic

Chicken stock	6 cups/11⁄2 litres	8 cups/2 litres
Oil	1 tablespoon	2 tablespoons
Onion, finely chopped	1 large	2 medium
Garlic cloves, crushed	2	3
Carrots, sliced	1 medium	2 medium
Potatoes, peeled and chopped	200g	300g
Celery stick, sliced	1	2
Bay leaves, halved	1	2
Milk	1⁄3 cup/ 80ml	2⁄3 cup/ 160ml
Butter	20g	40g
Fresh mint, chopped to serve

1.Place the barley with a third of the stock in the Slow Cooker. Cover and cook on HIGH 1-11⁄2hours, or until just tender.

2.Heat oil in a non-stick pan. Cook onion and garlic over a medium heat, until onion is soft. Add to Slow Cooker with remaining stock carrots, potatoes, celery, bay leaves and milk. Cover and cook on HIGH 3-4 hours or AUTO 9-10 hours.

3.Check soup for seasoning. Add salt and pepper if required. Ladle soup into bowls, sprinkle with mint and serve.

Serving Suggestions:Accompany with commercially prepared herb flavoured croutons.

Chicken with Rosemary Lemon and Garlic
Ingredients	KSC3	KSC4
	3 litre Capacity	4.2 litre capacity
	Serves 4-6	Serves 6-8
Olive oil	2 teaspoons	1 tablespoon
Butter	20g	30g
Chicken pieces, skin removed	1.5kg	2 kg
White wine	1⁄2 cup/ 125ml	1 cup/ 250ml
Chicken stock	1⁄2 cup/ 180ml	1 cups/ 375ml
Lemon juice	2 tablespoons	3 tablespoons
Cracked black pepper	1 teaspoon	2 teaspoons
Red chillies, finely chopped	2 small	3 small

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