Chicken sauce piquant - 1000

Yield: 30 servings

Measure Ingredient
2 cups Bacon drippings (for roux)
7 cups Onion, chopped
3 cups Green onions, chopped
3 cups Parsley, chopped
1 x Bacon drippins/brown chicken
1 x Water
16 cups Tomato sauce
1½ pint Stuffed olives
8 tablespoons Louisiana hot sauce
6 tablespoons Salt
6 cups Plain flour
1 cup Bell pepper, chopped
1 cup Celery, chopped
¼ cup Garlic, chopped
20 pounds Baking hens, (see directions
1 pounds Mushrooms, sliced
8 cups Chablis wine
6 tablespoons Lea & Perrins
1 teaspoon Dried mint, crushed

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 the sauce don't take. Make sure you taste your sauce as you add the wine. Me, I likes it. My wife, she don'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 spaghetti. This is for a party and will serve 20 to 40 people. You can freeze what you don't eat. From Justin Wilson's "Outdoor Cooking With Inside Help" Submitted By LAWRENCE KELLIE On 06-14-95

Similar recipes