Ingredients: |
Ingredients: 7 Tbsp vegetable cooking oil
-- ** Chicken fat (see below)
7 Tbsp all-purpose flour
5 medium yellow onions, chopped very fine
2 stalks celery, chopped very fine
1 large green bell pepper, chopped very fine
1 bunch parsley, chopped very fine
4 large cloves garlic, pureed*
1 large frying chicken - cut up, cleaned, skin removed, fat reserves (see below)
4-6 cups Swanson's chicken stock
Seasonings to taste:
salt
black pepper
Tony Chachere's Cajun Seasoning
McCormick's Poultry Seasoning
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Directions: |
Directions:Preheat large heavy (preferably black iron) pot on medium heat, add cooking oil and chicken fat, stirring constantly, until chicken fat is rendered to a liquid. Add flour and brown, stirring constantly, to make a smoothe "chocolate" brown roux. When roux reached chocolate color, lower heat to low and immediately add onions, stirring constantly until onions are well browned (not scorched). Add celery, bell pepper, green onions, parsley, garlic and smother-down stirring constantly until dry. Add chicken stock (not too much - remember, you are making a stew, not a soup) and continue simmering for about 45 minutes, stirring occasionally. Add chicken and drippings (see below), season to taste, and continue simmering very slowly until stew is thoroughly cooked.
* To puree garlic: chop garlic cloves, then mash garlic on cutting board with flat side of wide bladed knife until garlic has a paste consistency.
** Cut-up and thoroughly clean chicken, remove and discard the skin but reserve all of the yellow chicken fat (see above). Season chicken pieces liberally with salt, black pepper, and Tony's. Place chicken in shallow baking pan and bake in 350º oven until done - reverse the pan drippings to add to the stew (see above).
Serve hot - over rice, pasta, or toasted garlic French bread.
Bon Appetit !!! |
This recipe for My Dad's Chicken Stew is from