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The Chicken Dish

onefryer chicken
one Cflour
3 TJon's Chicken Spice
to taste  freshly grated ginger
to tastefreshly ground black pepper
6carrots, peeled and quartered
4 TNo Salt Added butter
one Cwater
2 Chomemade chicken broth
2 TNo Salt Added ketchup
2 TWorcestershire sauce
2bay leaves, torn
4onions, quartered
6potatoes, peeled and quartered
8 ozfrozen peas

Preheat oven to 350°

Mix together flour, chicken spice, ginger, and black pepper. Dredge chicken pieces in mixture. I place mixture in a gallon-size Ziplock baggie, put 2-3 chicken pieces at a time in it, shake well, and "mush" around until coated

Melt butter in large pot over medium-high heat and brown chicken in butter

Remove chicken pieces, keeping drippings in pot. Put chicken pieces in 13 x 9 x 2 glass pan

Add flour to drippings in pot, making a paste

Stir in water, broth, ketchup, Worcestershire sauce, bay leaves and onions

Pour liquid mixture over chicken in glass baking pan, and bake 45 minutes

Add potatoes and carrots. Bake another 35 minutes

Add peas, covering with liquid. Bake another 10 minutes

 
Sodium content in milligrams
 
one fryer chicken 488
one C flour 1
3 T Jon's Chicken Spice 5
one oz   fresh ginger 4
one t freshly ground black pepper   1
6 carrots 150
4 T No Salt Added Butter 4
2 C homemade chicken broth 60
2 T Worcestershire sauce 200
4 onions 16
6 potatoes 42
8 oz frozen peas 320
 
Recipe total = 1291 mg
 

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