2 Broiler chicken — * see note
1/4 cup Flour — all-purpose
2 tablespoons Cooking oil
6 ounces Lemonade — frozen concentrate
3 tablespoons Brown sugar
3 tablespoons Catsup
1 tablespoon Vinegar
2 tablespoons Cold water
2 tablespoons Cornstarch
Hot cooked rice
* two 2 1/2-3 pounds broiler-fryer, ready to cook, cut up. Combine the flour with 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 6 servings. Sylvia Groschwitz