Lemonade Chicken

2 broiler chickens, cut up (3 lbs. each)
1/4 cup all-purpose flour
1 1/4 tsp. salt
2 tbsp. cooking oil
6 oz. frozen lemonade, thawed
3 tbsp. brown sugar

3 tbsp. catsup
1 tbsp. vinegar
2 tbsp. cold water
2 tbsp. cornstarch
hot cooked rice

Combine flour with salt; coat chicken thoroughly. Brown chicken pieces on all sides in hot oil; drain. Transfer to a crockpot. Stir together the 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 hours.) 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.

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