Potted Sweet Potatoes, Carrots and Chicken Rachael Ray   From Every Day with Rachael Ray February 2007 FOUR SERVINGS One 32-ounce container (4 cups) chicken broth 1 cup apple cider 4 peppercorns 2 whole cloves 1 fresh or dried bay leaf Three 6-ounce chicken breasts, cut into 1 1/2-inch chunks 3 skinless, boneless chicken thighs, cut into 1 1/2-inch chunks 2 sweet potatoes, peeled and cut into 1 1/2-inch chunks One 16-ounce bag baby carrots Salt Combine the broth, cider, peppercorns, cloves and bay leaf in a large pot, cover and bring to a boil. Lower the heat, add the chicken and vegetables, and simmer, skimming if necessary, until tender, about 20 minutes. Spoon out the peppercorns, cloves and bay leaf and discard. Season to taste with salt. Let the dish cool slightly before serving to pets.

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