Baked Chicken

• 1 whole chicken
• 3 coarsely chopped tomatoes
• 1 coarsely chopped onion
• 5 cloves garlic
• 5 stalks coarsely chopped celery
• 5 coarsely chopped carrots
• 1 tsp. each: salt, pepper and oregano
• 2 c. water
• 3 Tbsp. butter
• 3 Tbsp. white flour
• 1 1/2 c. beer

1. In baking pan, place chopped onion with peel, garlic with peel, tomatoes, celery, carrots and water.
2. Salt and pepper chicken; place on top of ingredients in baking pan and bake 45 to 60 minutes in 375u0b0 oven.
3. After 20 minutes, baste with beer. Baste every 1/2 hour.
4. Melt butter in saucepan; add sifted flour until it makes a paste.
5. Remove chicken from pan.
6. Strain stock into a bowl.
7. Discard used vegetables; reheat stock and add to flour paste slowly until thick and creamy.
8. Serve as a gravy over chicken.

chicken, tomatoes, onion, garlic, celery, carrots, salt, water, butter, white flour, beer

Taken from www.cookbooks.com/Recipe-Details.aspx?id=557205 (may not work)