3/4 c. water
1 tbsp. instant chicken bouillon granules
1/2 tsp. dried thyme, crushed
1/2 tsp. dried rosemary, crushed
2 bay leaves
1 (3 to 3 1/2 lb.) broiler-fryer chicken
3 med. red potatoes, peeled & quartered, or 1 lb. whole tiny new potatoes
2 med. onions, sliced
1 c. carrots, sliced 1/4 inch thick
1/2 c. buttermilk
1/4 c. all-purpose flour
Paprika

In a 3-quart casserole combine water, bouillon granules, thyme, rosemary and bay leaves. Rinse chicken. Pat dry. Place chicken, breast side down, in casserole. Cook, covered, on 100% power (high) 10 minutes. Turn chicken over. If using new potatoes, peel a strip around the centers. Arrange potatoes, onions and carrots around chicken. Cook, covered, on 50% power (medium) 30 to 40 minutes or until drumsticks move easily in the sockets and vegetables are tender, giving dish a half-turn and rearranging vegetables once. Transfer chicken and vegetables to a platter. Keep warm.

Skim fat from pan juices. Remove bay leaves. Measure 1 cup pan juices into a 4-cup glass measure. Combine the buttermilk and flour. Stir into measure. Cook on high, uncovered, for 3 to 4 minutes or until thickened and bubbly, stirring every minute. Sprinkle chicken with paprika. Spoon some of the gravy over meat and vegetables. Garnish with parsley, if desired. Pass remaining gravy. Makes 6 servings.