Cullen's
Chicken Sauce Piquant
2 c Bacon drippings (for roux)
6 c Plain flour
7 c Onion, chopped
1 c Bell pepper, chopped
3 c Green onions, chopped
1 c Celery, chopped
3 c Parsley, chopped
1/4 c Garlic, chopped
1 x Bacon drippins/brown chicken
20 lb Baking hens, (see directions
1 x Water
1 lb Mushrooms, sliced
16 c Tomato sauce
8 c Chablis wine
1 1/2 pt Stuffed olives
6 tbs Lea & Perrins
8 tbs Louisiana hot sauce
1 tesp Dried mint, crushed
6 tbs Salt
The bacon drippings are for browning the chicken. The 20 lbs of chicken
should be cut up in 2-inch-long pieces. 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. Make a roux. Add onions, bell
pepper, green onions, and celery and sauté until onions are tender and clear.
Add parsley and garlic and sauté. 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.