1/4 c. salad oil
2 lbs. chicken, cut up
1/2 c. flour
4 med. celery stalks
3 green peppers
2 sliced onions
3 chicken bouillon cubes
3 c. water
2 1/4 tsp. salt
1/2 tsp. hot pepper sauce

Remove skin and brown in oil. Put in casserole dish. Stir flour into hot drippings until dark brown. Add celery, green peppers (which have been cut in rings) and onions. Cook until tender. Stir in bouillon, water, salt and hot sauce. Heat to boiling. Pour sauce over chicken. Bake at 350 degrees for 45 minutes. This gravy is delicious.