My Grandma Rosie used to put aside the pulkies (drumsticks) to serve only to her grandchildren, and I grew up believing that pulkies were a very special treat.

A few days ago I cooked a pot of something warm and delish to get us through the week.  I’d never made it before quite this way, and so I wasn’t sure how it would come out.  But you’ve got to work with what you have, and pulkies and parsnips was what I had.  So here it is — fast, fantastic, and flavorful!

8-10 chicken legs

6 whole, uncooked (raw) eggs, shells intact

5 carrots, peeled, rinsed, and sliced thickly

4 parsnips, peeled, rinsed and sliced thickly

1/2 medium cabbage, chopped into bite-size pieces

2 medium onions, peeled and diced

1 cup small dry white beans

1 cup long-grain brown rice (white rice will not work in this recipe)

1 cup tomato salsa (any brand)

1 tsp salt

1/4-1/2 tsp red pepper flakes (optional)

8 dried apricots, sliced in thin strips

Lay all the vegetables in the bottom of a crockpot or soup pot.  Lay the chicken on top of the vegetables.  Lay the eggs on top of the chicken.

Pour the beans together, all in one heap, on the north side of the pot, and then pour the rice in a separate heap on the south side of the pot.

Sprinkle with salt and red pepper flakes.  Spread the bits of apricot all around.  Pour the salsa on top of everything.  Add boiling water to cover everything by approximately two inches.

Set on low (or 200F), and allow to cook for at least 6-8 hours, and up to 18 hours.  Check a few times, and add a little water if it looks like it’s getting dry.

Be happy that your house smells wonderful and you suddenly have enough hot food to feed 8-10 hungry people.