1 whole roasting or stewing hen (or chicken)
1 large onion, chopped
4 carrots, peeled (if not organically grown), thickly sliced
2 ribs celery, leaves optional
desired amount of basil, thyme and marjoram
1 1/2 tsp. dried parley (or 2 tbsp. fresh)
1 to 3 cloves garlic, chopped
salt and pepper, to taste

Place all ingredients in Crock-Pot. Add up to 2 cups (more if desired) water, 1 tablespoon soy sauce, white wine (optional), or low sodium vegetable stock. Sliced mushrooms also make a nice addition.

Cook on LOW for 6 to 9 hours or HIGH for 3 to 6 hours.

Remove carefully to large platter or bowl, remove vegetables with slotted spoon.

Spaetzle makes a superb addition to this, just use your favorite recipe and add to the hot pot liquid, set on HIGH, stir and remove with slotted spoon. Dumplings, potato or cornmeal dumplings (I'd add cheddar cheese to either) also go well with this. Or you can serve with rice, potatoes, pasta or Dutch egg noodles.

To thicken the pot liquor: Remove about 1/2 cup liquid with a ladle, whisk in a 1/4 cup minus 2 1/2 tablespoons flour until smooth, then whisk all into pot thoroughly, cover, for about 5 minutes, whisk again. Cornstarch and water (3 or 4 tablespoons cornstarch and slightly more water) can also be used. A soup base such as Knorr or Minors can be used to thicken also.

Submitted by: Elsie Regal