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| 3 mittel | 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 Teelöffel | salt seasoned |
| 1/2 Teelöffel | black pepper coarsely ground |
| 1/2 Teelöffel | basil |
| 1/2 Tasse | Water or chicken broth |
| 1/3 Tasse | flour |
| 1/3 Tasse | water |
| 1/2 Teelöffel | thyme |
| 1 Teelöffel | soy sauce |
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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.
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.
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