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Add a photoServings: 12
Ingredients
- 2 c. Bacon drippings (for roux)
- 6 c. Plain flour
- 7 c. Onion, minced
- 1 c. Bell pepper, minced
- 3 c. Green onions, minced
- 1 c. Celery, minced
- 3 c. Parsley, minced
- 1/4 c. Garlic, minced
- 1 x Bacon drippins/brown chicken
- 20 lb Baking hens, (see directions
- 1 x Water
- 1 lb Mushrooms, sliced
- 16 c. Tomato sauce
- 8 c. Chablis wine
- 1 1/2 pt Stuffed olives
- 6 Tbsp. Lea & Perrins
- 8 Tbsp. Louisiana warm sauce
- 1 tsp Dry mint, crushed
- 6 Tbsp. Salt
Directions
- The bacon drippings are for browning the chicken. The 20 lbs of chicken should be cut up in 2-inch-long pcs. Justin likes more wine in this sauce than some peoples. If you do not wish to use all 8 C. of Chablis in the sauce, feel free to drink what the sauce do not take. Make sure you taste your sauce as you add in the wine. Me, I likes it. My wife, she don'teaspoon Make a roux. (see the recipe for Justin Wilson's roux, also posted here).
- Add in onions, bell pepper, green onions, and celery and saute/fry till onions are tender and clear. Add in parsley and garlic and saute/fry. Brown off chicken while roux is being made. After onions, etc. are tender, add in water to bring roux to a smooth paste. Add in all remaining ingredients and sufficient water to cover well. Bring to a boil, and then cut heat. Cook for about 4 to 6 hrs. Serve over spaghetti. This is for a party and will serve 20 to 40 people. You can freeze what you do not eat.
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