3 coarsely chopped tomatoes
1 coarsely chopped onion
5 cloves garlic
5 stalks coarsely chopped celery
5 coarsely chopped carrots
1 teaspoon salt
1 teaspoon pepper
1 teaspoon oregano
2 cups water
3 tablespoons butter
3 tablespoons white flour
1 cup beer
1 whole chicken
Directions:
In a baking pan, place chopped onions with peels, garlic with peels, tomatoes, celery, carrots and water. Salt and pepper chicken; place on top of ingredients in baking pan and
bake for 45 - 60 minutes in 375 F oven. After 20 minutes, baste with beer. Baste every 1/2 hour. Melt butter in a sauce pan; add sifted flour until it makes a paste. Remove chicken from pan. Strain stock
into a bowl. Discard used vegetables, re-heat stock and add to flour paste slowly until thick and creamy. Serve as a gravy over chicken.