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Categories:
chickens flour oil frozen lemonade concentrate salt vinegar brown sugar catsup cold water cornstarch hot rice
Viewed: 10 - Published at: 9 years agoIngredients
- 2 frying-size chickens
- 1/2 c. flour
- 3 Tbsp. oil
- 1 small can frozen lemonade concentrate (thawed)
- 1 1/2 tsp. salt
- 1 Tbsp. vinegar
- 3 Tbsp. brown sugar
- 3 Tbsp. catsup
- 2 Tbsp. cold water
- 2 Tbsp. cornstarch
- hot rice, cooked
Method
- Cut up chickens.
- Use only breasts, legs, thighs and wings. Combine salt and flour; coat chicken thoroughly.
- Then brown the chicken in hot oil; drain.
- Place chicken in crock-pot.
- Combine lemonade concentrate, brown sugar, vinegar and catsup.
- Pour over chicken.
- Place cover on crock-pot and cook on high heat setting for 3 to 4 hours.
- Remove chicken and pour the liquid into a saucepan.
- Return chicken to crock-pot and cover to retain heat. Skim excess fat from liquid.
- Blend cold water into cornstarch and then stir into hot liquid.
- Cook, stirring constantly, until thickened and bubbly.
- Serve chicken with gravy over hot, cooked rice.
