1/4 c. salad oil
2 to 2 1/2 lb. broiler fryers, cut up
1/2 c. all purpose flour
4 med. sized celery stalks, thinly sliced
2 to 3 green peppers, cut into thin strips
2 med. sized onions, sliced
3 c. water
2 tsp. salt
1/2 tsp. hot pepper sauce (optional)
2 chicken flavored bouillon cubes or envelopes

In 12 inch skillet over medium-high heat, in hot salad oil, cook chicken a few pieces at a time until browned on all sides. Remove chicken pieces as they brown to a 4 to 5 quart casserole.

In hot drippings in skillet over medium high heat, stir flour. Cook, stirring frequently until flour is dark brown, but not burned, about 5 minutes. Reduce heat to medium; stir in celery, green peppers and onions; cook 1 minute.

Gradually stir in water, salt, hot pepper sauce and bouillon, cook stirring constantly, until sauce thickens slightly and boils. Reduce heat to low; cover, simmer 5 minutes or until vegetables are tender.

Preheat oven to 350 degrees. Pour sauce in casserole. Bake casserole uncovered occasionally basting chicken with sauce in casserole for about 45 minutes or until chicken is fork tender.