Chicken and vegetables with gravy
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | mediums | Potatoes (to 4) pared, halved lengthwise |
| 2 | Carrots; sliced | |
| 2 | Onions; sliced | |
| 2 | Celery ribs; in 1\" pieces | |
| 3 | To 4 lb. whole broiler/fryer rinsed well | |
| 2 | teaspoons | Seasoned salt |
| ½ | teaspoon | Coarsely ground black pepper |
| ½ | teaspoon | Basil |
| ½ | cup | Water or chicken broth |
| ⅓ | cup | Flour |
| ⅓ | cup | ;Water |
| ½ | teaspoon | Thyme |
| 1 | teaspoon | Soy sauce |
Directions
GRAVY
Put vegetables in lightly oiled slow cooker. Place whole chicken in the middle of the vegetables. Sprinkle with seasoned salt, pepper and basil.
Pour water or broth over all.
Cover and cook on low for 8 to 10 hours, or on high for 3½ to 4 hours.
If you cook it on high, increase broth or water to 1 cup.
When ready to serve, remove chicken and vegetables to a serving platter.
Reserve the liquid for gravy. Prepare a smooth paste with flour and water.
Pour into the liquid. Turn cooker to high and stir the gravy. Add thyme and soy sauce. When thick, pour over chicken and vegetables, or serve on the side.
Yield: 5 to 6 servings, for $4.30.
From Carolyn Hall of Louisville, KY in Phyllis Fitzgerald's "Best Buy" column in "The (Louisville, KY) Courier-Journal," 07/18/90. Pg. C1. Typed for you by Cathy Harned.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini