Recipe - Chicken And Vegetables With Gravy

3 md Potatoes (to 4)
pared, halved lengthwise
2 Carrots; cut or sliced up
2 Onions; cut or sliced up
2 Celery ribs; in 1" pieces
3 To 4 lb. whole broiler/fryer
rinsed well
2 teaspoon Seasoned salt
One half teaspoon Coarsely ground black pepper
One half teaspoon Basil
One half cup Water or chicken broth

GRAVY
1/3 cup Flour
1/3 cup ;Water
One half teaspoon Thyme
1 teaspoon 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 One half 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) CourierJournal," 07/18/90. Pg. C1. Typed
for you by Cathy Harned.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini