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Categories:
bacon drippings onion stalks celery green pepper all-purpose chicken broth bay leaves tomato salt pepper hot sauce rice
Viewed: 29 - Published at: 7 years agoIngredients
- 1 (3-pound) broiler-fryer, cut up
- 1/2 cup bacon drippings
- 1 large onion, chopped
- 4 stalks celery, chopped
- 1 large green pepper, chopped
- 1/2 cup all-purpose flour
- 2 cups chicken broth
- 3 bay leaves
- 1 large tomato, peeled, seeded, and chopped
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 8 to 10 drops hot sauce
- Hot cooked rice
Method
- Brown chicken in hot bacon drippings in a Dutch oven. Remove chicken from Dutch oven, and drain on paper towels.
- Add onion, celery, and green pepper to hot bacon drippings; cook until tender. Place flour in a small skillet; cook over medium heat, stirring constantly, until golden brown. Gradually add browned flour to sauteed vegetables, stirring constantly. Cook 1 minute over medium heat. Gradually add broth; stir well. Stir in next 5 ingredients. Return chicken to Dutch oven; cover and cook over low heat for 1 hour. Remove lid, and cook an additional hour. Remove bay leaves. Serve over hot cooked rice.
