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Chicken Vegetables With Gravy


3 medium potatoes (to 4) - pared, halved len, gthwise
2 carrots, sliced
2 onions, sliced
2 celery ribs, in 1 pieces
3 to 4 lb. whole broiler/fryer - rins, ed well
2 tsp seasoned salt
1/2 tsp coarsely ground black pepper
1/2 tsp basil
1/2 cup water or chicken broth


1/3 cup flour
1/3 cup ; water
1/2 tsp thyme
1 tsp soy sauce

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 3 1/2 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.





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