3/4 c. water
1 tbsp. instant chicken bouillon granules
1 (3-3 1/2 lb.) boiler fryer chicken
3 med. red potatoes, peeled & quartered
2 med. onions, sliced
1 c. carrot, sliced 1/4" thick
1/2 c. buttermilk
1/4 c. all-purpose flour

In 3 quart casserole, combine water bouillon granules, salt and pepper (to taste). Rinse chicken. Pat dry. Place chicken, breast side down in casserole. Cook covered on high for 10 minutes in microwave. Turn chicken over. Arrange potatoes, onions and carrots around chicken. Cook covered, on 50% power (medium) 30-40 minutes or until drumsticks move easily in sockets and vegetables are tender. Giving dish a half turn and rearranging vegetables once, transfer chicken and vegetables to platter and keep warm.

Skim fat from juice. Measure 1 cup pan juices into 4 cup glass measure. Combine buttermilk and flour. Stir into measuring cup. Cook on high, uncovered, for 3-4 minutes or until thickened and bubbly, stirring every minute. Spoon some of the gravy over the meat and vegetables. Pass remaining gravy. Makes 6 servings.