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.
