Chicken sauce piquant mm

Yield: 30 servings

Measure Ingredient
2 cups Bacon drippings
6 cups Plain flour
7 cups Onion -- chopped
1 cup Bell pepper -- chopped
3 cups Green onions -- chopped
1 cup Celery -- chopped
3 cups Parsley -- chopped
¼ cup Garlic -- chopped
\N \N Bacon drippings
20 pounds Oven roaster
\N \N Water
1 pounds Mushrooms -- sliced
16 cups Tomato sauce
8 cups Chablis wine
1½ pint Stuffed olives
6 tablespoons Lea & perrins
8 tablespoons Louisiana hot sauce
1 teaspoon Dried mint -- crushed
6 tablespoons Salt

The bacon drippings are for browning the chicken. The 20 lbs of chicken should be cut up in 2-inch-long pieces. Justin likes more wine in this sauce than some peoples. If you don't wish to use all 8 Cups of Chablis in the sauce, feel free to drink what t Make a roux.

(see the recipe for Justin Wilson's roux, also posted here).

Add onions, bell pepper, green onions, and celery and saute until onions are tender and clear. Add parsley and garlic and saute. Brown off chicken while roux is being made. After onions, etc. are tender, add water to bring roux to a smooth paste. Add all other ingredients and enough water to cover well. Bring to a boil, and then cut heat.

Cook for about 4 to 6 hours. Serve over Recipe By :

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