| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Casseroles, Main dish, Poultry, Vegetables |
5 |
Servings |
INGREDIENTS
| 3 |
md |
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 |
ts |
Seasoned salt |
| 1/2 |
ts |
Coarsely ground black pepper |
| 1/2 |
ts |
Basil |
| 1/2 |
c |
Water or chicken broth |
| 1/3 |
c |
Flour |
| 1/3 |
c |
;Water |
| 1/2 |
ts |
Thyme |
| 1 |
ts |
Soy sauce |
INSTRUCTIONS
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 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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