*  Exported from  MasterCook  *
 
                           Chicken Sauce Piquant
 
 Recipe By     : 
 Serving Size  : 30   Preparation Time :0:00
 Categories    : Cajun                            Main Dish
                 Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      Cups          Bacon drippings (for roux)
    6      Cups          Plain flour
    7      Cups          Onion, chopped
    1      Cup           Bell pepper, chopped
    3      Cups          Green onions, chopped
    1      Cup           Celery, chopped
    3      Cups          Parsley, chopped
      1/4  Cup           Garlic, chopped
                         Bacon drippins/brown chicken
   20      Pounds        Baking hens (see directions)
                         Water
    1      Pound         Mushrooms, sliced
   16      Cups          Tomato sauce
    8      Cups          Chablis wine
    1 1/2  Pints         Stuffed olives
    6      Tablespoons   Lea & Perrins
    8      Tablespoons   Louisiana hot sauce
    1      Teaspoon      Dried mint, crushed
    6      Tablespoons   Salt
 
 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 don't wish to use all 8 Cups of Chablis in the sauce, feel free
to drink what the sauce don't take.
 Make sure you taste your sauce as you add the wine.  Me, I likes it.  My wife,
she don't.
 Make a roux.  (see the recipe for Justin Wilson’s 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 don't eat. From Justin Wilson’s “Outdoor Cooking With
Inside Help”
 
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 Nutr. Assoc. : 65 568 999 1094 679 274 1038 619 65 344 0 932 0 1638 989 0
                0 1656 1471