1/4 lb Salt pork
3 Parsley sprigs -- chopped
1 Frying chicken -- cut up
1 Bay leaf
: Flour
3 qt Water -- more if needed
3 TB Butter
: Salt to taste
1 Onion,lg,mild --
: peeled/chopped
: Pepper to taste
20 Okra pods*
2 TB Flour (opt)
6 Tomatoes,large,fresh --
: chopped
: Cooked white rice
1 Red pepper -- hot**
* - okra can be fresh sliced or a 10-ounce package
frozen okra sufficiently thawed to separate okra
slices can be substituted.
** - seeds removed and finely chopped.
1. Wash salt pork under cold water to rinse off excess
salt. Blot dry and cut into small dice.
2. Place in a large, heavy soup pot and cook over low
heat until all fat has been rendered. Remove crisped
pork dice and drain on paper toweling. Set aside.
3. Blot chicken pieces dry with paper toweling and
dredge lightly with flour. Press flour into each
piece, then shake off all excess. Heat salt pork to
almost smoking. Brown the floured chicken pieces a few
at a time in the hot fat. Remove as browned and set
aside.
4. Pour off and discard fat. Add butter to soup pot
and place over low heat. When melted, add onion and
okra and cook, stirring often with a wooden spoon,
until onion is soft. Be careful not to let okra scorch.
5. Return chicken to pot and add remaining ingredients
except salt and pepper and optional flour. Let simmer
for about 1-1/2 hours, adding additional water if
needed. Remove from heat. Remove and discard bay leaf.
Remove skin and bone from chicken pieces and return
meat to pot. Reheat if necessary. If desired, thicken
mixture with 1-2 tablespoons flour mixed to a paste
with about 1/2 cup cold water, and stir over low heat
an additional 10-15 minutes.
6. Ladle into large soup bowls over mounds of
just-cooked, fluffy white rice. Sprinkle crisped pork
dice over each serving.
