Slow Cooked Citrus Chicken Casserole

[Amy :-)]

Slow Cooked Citrus Chicken Casserole
Ingredients:
2 large lemons, sliced and pips removed
8-10 chicken lovely legs (skinless chicken legs)
1 bouquet garni
3 carrots, peeled and thickly sliced
3 onions, peeled and thickly sliced
3 celery sticks, washed and cut into thick half-moons
1/2 cup chicken stock
1 tsp nutmeg
1 lemon, extra, juiced
Cornflour and water, as desired for thickening

Preparation:
1. Spray the slow cooker dish with oil. Put the lemon slices over the bottom of the dish and place the bouquet garni on top.
2. Arrange the chicken lovely legs over the lemon slices and bouquet garni. Scatter the vegetables around the edges and over the top of chicken. Add nutmeg, stock, lemon juice and salt and pepper as desired. Cover and cook on low for 6-7 hours without stirring.
3. Just before serving, remove the chicken bones from casserole (the meat will be falling of them so they should be easy to remove). If desired, also remove any chunks of the peel from the lemon slices on the bottom of the dish, but it will have cooked down enough to be eaten.
4. Serve with steamed rice and vegetables.

Notes:
In this photo, you can see we had the casserole with potato, but we had leftovers with rice the next night and it was much nicer

[obbie]

Looks good Amy.

[Amy :-)]

Thanks Robyn It smelled and tasted pretty darn good too!

I don't suppose you would have a few spare lemons you could make it with?