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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 30 |
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Ingredients:
2 cups bacon drippings (for roux and browning chicken) |
6 cups plain flour |
7 cups onions, chopped |
1 cup bell pepper, chopped |
3 cups green onions, chopped |
1 cup celery, chopped |
3 cups parsley, chopped |
1/4 cup garlic, chopped |
20 lbs baking hens, (see directions |
water |
1 lb mushroom, sliced |
16 cups tomato sauce |
8 cups chablis |
1 1/2 pints stuffed olives |
6 tablespoons lea & perrins worcestershire sauce |
8 tablespoons louisiana hot sauce |
1 teaspoon dried mint, crushed |
6 tablespoons salt |
Directions:
1. The bacon drippings are for browning the chicken.
2. The 20 lbs of chicken should be cut up in 2-inch-long pieces.
3. If you don't wish to use all 8 Cups of Chablis in the sauce, feel free to drink what the sauce don't take.
4. Make sure you taste your sauce as you add the wine.
5. Me, I likes it.
6. My wife, she don't.
7. Make a roux.
8. Add onions, bell pepper, green onions, and celery and saute until onions are tender and clear.
9. Add parsley and garlic and saute.
10. Brown off chicken while roux is being made.
11. After onions, etc.
12. are tender, add water to bring roux to a smooth paste.
13. Add all other ingredients and enough water to cover well.
14. Bring to a boil, and then cut heat.
15. Cook for about 4 to 6 hours.
16. Serve over spaghetti.
17. This is for a party and will serve 20 to 40 people.
18. You can freeze what you don't eat.
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