2 c Bacon drippings; for roux
7 c Onion; chopped
3 c Green onions; chopped
3 c Parsley; chopped
Bacon drippings
Water
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 sauce
1 ts Dried mint; crushed
The bacon drippings are for browning the chicken.
The 20 lbs of chicken should be cut up in 2"-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. 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.
Recipe by Outdoor Cooking With Inside Help by Justin Wilson
