Recipe(tried): Savory Roasted Chicken Stew

SAVORY ROASTED CHICKEN STEW

6 medium to large carrots, sliced thinly about 1/8-inch
6 medium to large potatoes, peeled and chopped into 1-inch chunks
2 cooking onions, cut into either quarters or sixths
1 1/2 tsp celery seeds (or 1/2 cup finely chopped celery)
1/2 tsp pepper
1 1/2 tsp salt
3 tbsp Lawry's Perfect Blend Seasoning and Rub for Chicken and Poultry
1 tsp thyme
4 to 8 tbsp flour
1 3/4 cups cold milk
1 1/2 to 2 cups of roasted chicken, chopped into bite sized pieces
1 can Italian Roma green beans, drained

Take one whole chicken and roast in oven roaster after generously coating inside and out with 2-3 Tablespoons of Lawry Chicken Seasoning. Rub vigorously into chicken breast legs wings and back and inside of chicken. Sprinkle with freshly ground black pepper and rub into chicken. Place into roasting pan that has been sprayed with PAM. Add a cup of water to bottom of roasting pan put on lid or cover tightly with foil.

Bake or roast chicken for 3 to 3 1/2 hours at 350 degrees F. During last 15 minutes roast uncovered to brown chicken.

While chicken is roasting slice vegetables and place into stock pot. Add 3 chicken bullion cubes crushed up to vegetables. Also add 1 tablespoon of Lawry's Chicken Seasoning. Add enough water to cover vegetables plus 1 1/2-inches above them. Start cooking the vegetables about an hour before the chicken is done over medium low heat or about number 4 on some stoves. Stirring occasionally so nothing sticks to bottom of pot.

After chicken is done roasting take out of oven and cool slightly and remove skin putting aside bare skin without alot of fat. Debone chicken separating the tougher pieces to one side. Take meat and cut into small bite sized pieces and place into stock pot with vegetables. Reserve rest of chicken for other recipes.

Using drippings from roasting pan make a gravy. Take 1 cup of milk put into container with lid add 3-4 tablespoons of flour. Shake well mixing flour and milk until there are no lumps. Heat pan drippings to boiling and wisk in milk mixture. Continue to heat and stir until thickened to a heavy thick chicken gravy.

Once vegetables have been cooked to soft stage stir in gravy mixture you just mixed up using it as thickening to make your stew liquid. If stew is not thick enough you can use another cup of Milk/Flour mixture as thickening. Increase heating to boiling level and slowly add thickening until thick as you would like it. Continue to cook at a low simmer for about 30 more minutes. Keep warm over extremely low heat.

Best served with either garlic toast or French bread buttered using real salted butter.

Makes 3-4 quarts of stew.