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| one | fryer chicken |
| one C | flour |
| 3 T | Jon's Chicken Spice |
| to taste | freshly grated ginger |
| to taste | freshly ground black pepper |
| 6 | carrots, peeled and quartered |
| 4 T | No Salt Added butter |
| one C | water |
| 2 C | homemade chicken broth |
| 2 T | No Salt Added ketchup |
| 2 T | Worcestershire sauce |
| 2 | bay leaves, torn |
| 4 | onions, quartered |
| 6 | potatoes, peeled and quartered |
| 8 oz | frozen 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 | ||
I am not a doctor. All original copyrights apply. No information on this page should be used by any person to affect their medical, legal, educational, social, or psychological treatment in any way. This web site and all its pages, graphics, and content copyright © 1997, 1998, 1999, 2000, 2001, 2002, 2003, 2004, 2005, 2006 Jon C.