1 frying chicken, cut up
2 lg. potatoes, diced
3 lg. carrots, sliced
2 lg. ribs celery with tops, sliced
1/2 c. hot water
1 tbsp. butter
1 tsp. each thyme & salt
1/4 tsp. pepper

Put chicken in center of large roasting pan. Mix vegetables and put around chicken. Stir together remaining ingredients and spoon over vegetables and chicken. Bake in 425 degree oven, basting once or twice with pan drippings for 1 hour.