Ingredients Jump to Instructions ↓

  1. 2 Broiler chicken --see note

  2. 1/4 cup Flour -- all-purpose

  3. 2 tablespoons Cooking oil

  4. 6 ounces Lemonade -- frozen concentrate

  5. 3 tablespoons Brown sugar

  6. 3 tablespoons Catsup

  7. 1 tablespoon Vinegar

  8. 2 tablespoons Cold water

  9. 2 tablespoons Cornstarch

  10. Hot cooked rice

  11. 2 1/2-3 pounds broiler-fryer, ready to cook, cut up. Combine the flour with

  12. 1 1/4 teaspoons salt; coat chicken thoroughly. Brown chicken pieces on all sides in hot oil; drain. Transfer to a crockery cooker. Stir together the thawed 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. Makes

  13. 6 servings. Sylvia Groschwitz


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