*  Exported from  MasterCook  *
 
                      CHICKEN & VEGETABLES WITH GRAVY
 
 Recipe By     : 
 Serving Size  : 5    Preparation Time :0:00
 Categories    : Casseroles                       Main Dish
                 Poultry                          Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
                         -----GRAVY-----
      1/3   c            Flour
      1/3   c             -- Water
      1/2   ts           Thyme
    1       t            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.
  
 
 
                    - - - - - - - - - - - - - - - - - -