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Difference (from prior minor revision)
< 1 whole chicken cut up (or as much as you want to use)
< 1 green pepper coarsely diced (can leave out if don't have one)
< 3 or 4 cloves garlic minced (use less or more to your taste)
< 1 bag carrots cleaned and cut into dime pieces (or less if you want)
< 1 medium onion diced
< 1 bottle ketchup (use to taste)
> * 1 whole chicken cut up (or as much as you want to use)
> * 1 green pepper coarsely diced (can leave out if don't have one)
> * 3 or 4 cloves garlic minced (use less or more to your taste)
> * 1 bag carrots cleaned and cut into dime pieces (or less if you want)
> * 1 medium onion diced
> * 1 bottle ketchup (use to taste)
Put all vegetables, water (at least half of a big stew pot) and enough ketchup to make the water turn red into a big pot. Boil the carrots until they start to get soft, about an hour at least. Add uncooked chicken. Make sure there is plenty of water and ketchup as water will evaporate as it cooks. Continue to cook until the chicken is done. It is not necessary to cover pot. While the chicken is cooking, take about 4 or 5 tablespoons flour and mix with enough water to make slightly thick. Let stand. When the chicken is done, remove from vegetables and sauce. Take some of the sauce and add to flour mixture slowly stirring all the time. Do this until you have about two cups mixed together then add to rest of the sauce in the pot. If you do this you will not get lumps in the gravy. Cook for about five minutes or until mixture thickens a little. (If not thickening you can mix more flour and water together and add to mixture until it reaches the thickness you like.) Return chicken to pot. Serve with mashed potatoes. Ketchup has so much salt you won't need any.
Mmmm-mmmm. That's good eatin'.