2 1/2 to 3 lb. ready to cook broiler-fryer chickens, cut up
1/4 c. all-purpose flour
2 tbsp. cooking oil
1 (6 oz.) can frozen lemonade concentrate, thawed
3 tbsp. brown sugar
3 tbsp. catsup
1 tbsp. vinegar
2 tbsp. cold water
2 tbsp. cornstarch
Hot cooked rice

Save chicken backs, necks, and wings; use to make chicken broth. Combine the flour with 1 1/4 teaspoons salt; coat chicken thoroughly. Brown chicken pieces on all sides in hot oil; drain. Transfer to a crockery cooker. Stir together the lemonade concentrate, brown sugar, catsup, and vinegar; pour over chicken.

Cover; cook on high-gear setting for 3 to 4 hours. Remove chicken; pour cooking liquid into saucepan. Return chicken to cooker; cover to keep warm. Skim fat from reserved liquid. Blend cold water slowly into cornstarch; stir into hot liquid. Cook and stir until thickened and bubbly. Serve chicken with gravy over hot cooked rice. Makes 6 servings.