| 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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