2 Chickens, breasts, thighs, & Drumsticks from both
Flour, salt, & pepper mixed
Ginger to taste
6 Carrots, peeled & quartered
4 Tbs butter
2 Tbs Flour
1 cup Water
1 (10-3/4 oz) can beef bouillon
1 Tbs Ketchup
1 Tbs Worcestershire sauce
2 Bay leaves
6 Small, peeled onions
6 Potatoes, peeled & quartered
8 oz Mushrooms, sauteed
1 (8 oz) can English peas

Mix flour, salt, pepper and ginger and dredge chicken pieces in the seasoned flour. Brown the floured chicken in a skillet with 4 tablespoons of melted butter. Remove pieces when brown and save the drippings. Put chicken pieces in a large casserole. Add flour to the drippings, making a paste. Stir in water, beef bouillon, Ketchup, Worcestershire sauce, bay leaves and whole onions. Pour over chicken and bake at 350 degrees F for 45 minutes. Add potatoes, carrots, and mushrooms. Bake 35 minutes more. Add peas and bake 10 minutes longer.

Servings: 6