Hot Chicken 1 6-lb. stewing chicken, cut up 1½ cups flour Vegetable oil 3 cups chopped onion 1 cup chopped celery 6½ cups chicken broth 1 tsp. salt ¾ tsp. fresh sage ½ tsp. cayenne ½ tsp. black pepper ½ tsp. thyme leaves ¼ tsp. white pepper ¼ tsp. basil leaves ¼ tsp. oregano leaves
Seasoning Mix: 1 tsp. salt 1 tsp. white pepper 1 tsp. onion powder 1 tsp. garlic powder 1 tsp. cayenne ½ tsp. black pepper Combine seasoning mix ingredients, and sprinkle about 4 tsp. of seasoning mix on both sides of the chicken. Combine remaining seasoning mix with flour and dust chicken. Reserve leftover flour to make roux. In a skillet, cook chicken pieces in hot oil skin side down about 20 minutes, then on the other side until tender, about 15 minutes. Drain on paper towels. Remove skillet from heat and let cool 15 minutes. Keep ½ cup of cooled oil and warm over high heat. Slowly whisk in ¾ cup of the reserved seasoned flour, cook until smooth about 3 minutes. Stir in onions and celery and cook 5 minutes, stirring constantly. Remove roux from heat. In 4-qt. saucepan, bring broth to a boil. Add roux mixture by spoonfuls to boiling stock. Add chicken and spices. Simmer uncovered over low heat for 1 hour, stirring often. Serve over rice or potatoes. Hugs,,,,,,,, Janet -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
