Chicken Sauce Piquant - 1000 Recipe
Yield: 30 servingsRecipe by luhu.jp
Ingredients:
2 cup: Bacon drippings, for roux
7 cup: Onion, chopped
3 cup: Green onions, chopped
3 cup: Parsley, chopped
Bacon drippins/brown chicken,
Water,
16 cup: Tomato sauce,
1 1/2 pint: Stuffed olives,
8 tbsp: Louisiana hot sauce,
6 tbsp: Salt,
6 cup: Plain flour,
1 cup: Bell pepper, chopped
1 cup: Celery, chopped
1/4 cup: Garlic, chopped
20 lbs: Baking hens,, (see directions
1 lbs: Mushrooms, sliced
8 cup: Chablis wine,
6 tbsp: Lea & Perrins,
1 tsp: Dried mint, crushed
Directions:
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 dont wish to use all 8
Cups of Chablis in the sauce, feel free to drink what the sauce dont
take. Make sure you taste your sauce as you add the wine. Me, I likes
it. My wife, she dont. Make a roux. (see the recipe for Justin
Wilsons 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 dont eat. From Justin Wilsons
"Outdoor Cooking With Inside Help"
Submitted By LAWRENCE KELLIE On 06-14-95
Source from luhu.jp
chicken should be cut up in 2-inch-long pieces. Justin likes more
wine in this sauce than some peoples. If you dont wish to use all 8
Cups of Chablis in the sauce, feel free to drink what the sauce dont
take. Make sure you taste your sauce as you add the wine. Me, I likes
it. My wife, she dont. Make a roux. (see the recipe for Justin
Wilsons 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 dont eat. From Justin Wilsons
"Outdoor Cooking With Inside Help"
Submitted By LAWRENCE KELLIE On 06-14-95
Source from luhu.jp