90g (3 oz butter);
500g Chicken Pieces like thighs, drumsticks, wings. Ensure all bones are still in;
A bunch of shallots, trimmed and sliced just the white bit);
4 cups (1 ltr) water or Low Salt Chicken Stock;
4 cups (1 ltr) Water;
1 Bouquet Garni (or tie a few sprigs of Thyme and Parsley with a Bay Leaf together with some white cotton);
2 Large sticks of Celery, washed and sliced;
1 large piece of Pumpkin (about the size of three potatoes), sliced and diced;
(you can also add a cup of frozen peas, if you like)
½ cup wholegrain Rice
Salt and freshly Ground Pepper
Chopped fresh Parsley (for garnish)
Melt butter in a deep, heavy saucepan and gently fry chicken pieces on all sides until sealed and just golden (not cooked and brown);
Add shallots and fry for couple of minutes, stirring until soft;
Add all ingredients to a slow cooker and cover with stock or water, and cook according to slow cooker instructions.
Rewove the skin and bones and serve in deep, heated bowls, add a dollop of plain yogurt in the centre and sprinkle with fresh chopped parsley.