| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | Fish and se, Joan | 6 | Servings | |
INGREDIENTS
| 2 | Broiler chickens | |
| 1 | Cut up, 3 lbs each | |
| 1/4 | c | All-purpose flour |
| 1 1/4 | ts | Salt |
| 2 | tb | Cooking oil |
| 6 | oz | Frozen lemonade; thaw |
| 3 | tb | Brown sugar |
| 3 | tb | Catsup |
| 1 | tb | Vinegar |
| 2 | tb | Cold water |
| 2 | tb | Cornstarch |
| 1 | Hot cooked rice |
INSTRUCTIONS
Combine the flour with salt; coat chicken thoroughly. Brown chicken pieces on all sides in hot oil; drain. Transfer to a crockpot. Stir together the lemonade concentrate, brown sugar, catsup, and vinegar; pour over chicken. Cover; cook on high heat setting for 3 to 4 hours (Or set on low for 6 to 8 hrs.) Remove chicken; pour cooking liquid into saucepan. Return chicken to cooker; cover to keep warm. Skim fat from reserved liquid. Blend cold water slowly into cornstarch; stir into hot liquid. Cook and stir till thickened and bubbly. Serve chicken with gravy over hot cooked rice. Posted to MM-Recipes Digest by rfalconmoors@juno.com (roseanne m M Brown) on Dec 1, 1998
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