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Categories:Viewed: 43 - Published at: 6 years ago
Ingredients
- 3 lb. chicken
- salt and pepper
- 1 tsp. garlic salt
- 1 small bell pepper, chopped
- 1 large onion, chopped
- 1 c. celery, chopped
- 6-8 Tbsp. shortening
- 1/2-1 c. flour
Method
- Cook chicken in water with salt, pepper, and garlic salt until tender.
- Cool and remove bones.
- Mix shortening and enough flour to make a thick paste together.
- Cook over medium heat until dark brown.
- Stir frequently.
- Add vegetables.
- Cook over medium heat until vegetables stand away from roux (flour mixture). Return chicken to broth and bring to a boil.
- Drop roux by spoonfuls into boiling chicken and broth.
- Serve over cooked rice.
