Chicken Sauce Piquant
2 c Bacon drippings (for roux)
7 c Onion, chopped
3 c Green onions, chopped
3 c Parsley, chopped
Bacon drippins/brown chicken
16 c Tomato sauce
1 1/2 pt Stuffed olives
8 tb Louisiana hot sauce
6 tb Salt
6 c Plain flour
1 c Bell pepper, chopped
1 c Celery, chopped
1/4 c Garlic, chopped
20 lb Baking hens, (see directions
1 lb Mushrooms, sliced
8 c Chablis wine
6 tb Lea & Perrins
1 ts Dried mint, crushed
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"