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        Worscestershire 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, catsup, Worcestershire sauce, bay leaves and whole onions. Pour over chicken and bake at 350F. degrees for 45 minutes. Add potatoes, carrots, and mushrooms. Bake 35 minutes more. Add peas and bake 10 minutes longer.

Servings: 6