2 Broiler chicken -- * see note

1/4 cup Flour -- all-purpose

2 tablespoons Cooking oil

6 ounces Lemonade -- frozen concentrate

3 tablespoons Brown sugar

3 tablespoons Catsup

1 tablespoon Vinegar

2 tablespoons Cold water

2 tablespoons Cornstarch

Hot cooked rice

* two 2 1/2-3 pounds broiler-fryer, ready to cook, cut up. Combine the flour with 1 1/4 teaspoons salt; coat chicken thoroughly. Brown chicken pieces on all sides in hot oil; drain. Transfer to a crockery cooker. Stir together the thawed lemonade concentrate, brown sugar, catsup, and vinegar; pour over chicken. Cover; cook on high heat setting for 3 to 4 hours (Or set on low for 6 to 8 hrs.) Remove chicken; pour cooking liquid into saucepan. Return chicken to cooker; cover to keep warm. Skim fat from reserved liquid. Blend cold water slowly into cornstarch; stir into hot liquid. Cook and stir till thickened and bubbly. Serve chicken with gravy over hot cooked rice. Makes 6 servings. Sylvia Groschwitz