3/4 c. water
1 tbsp. chicken bouillon granules
1/2 tsp. dried rosemary
1/2 tsp. dried thyme
2 bay leaves
1 (3 - 3 1/2 lb.) broiler-fryer chicken
3 med. red potatoes, peeled & quartered
2 med. onions, sliced
1 c. carrots, sliced 1/4" thick
1/2 c. buttermilk
1/4 c. all purpose flour
Paprika

In 3 quart casserole combine water, bouillon granules, thyme, rosemary and bay leaves. Rinse chicken, pat dry. Place breast down in casserole. Cook, covered, on high power 10 minutes. Turn chicken over. Arrange potatoes, onions and carrots around chicken. Cook on medium power 30 to 40 minutes or until drumsticks move easily in sockets and vegetables are tender, giving dish half turn and re-arranging vegetables once. Transfer to platter, keep warm. Skim fat from pan juices into a 4 cup glass measure. Combine the buttermilk and flour and stir into measure. Cook on high, uncovered, for 3 to 4 minutes or until thickened and bubbly, stirring every minute. Sprinkle chicken with paprika. Spoon some of the gravy over the chicken and vegetables. Pass remaining gravy. Makes 6 servings.