Thai LemonGrass Chicken
1 (2 1/2 to 3lb) whole chicken, cleaned & patted dry
1 c water
1 small onion, minced fine
2 T red pepper flakes
10 6″ pieces of lemon grass stalk (available at oriental markets, or a weed if you grow it!) salt & pepper to taste
1/2 c heavy cream
1 lb fresh mushrooms of choice, sliced thin
Stuff half the lemongrass shoots into the chicken cavity. Put the chicken in the crockpot. Dump the rest in, and cook on low for 4-6 hrs until the chicken is fork tender. Note: If you like spicy food, use more than 2 T red pepper flakes — to taste, really. I like hot food, so I’ve added up to 5 T. Season also with salt and black pepper to taste. Serve the chicken with rice and veggies. Save the stock for soup. If you prefer a creamier soup, you can add sour cream to get the desired consistency, or if you like more authenticity, try coconut milk.
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