Chicken Sauce Piquant

Recipe Ingredients

2 cups	474ml	Bacon drippings - (for roux)
6 cups	375g / 13oz	Plain flour
7 cups	437g / 15oz	Onion - chopped
1 cup	146g / 5.1oz	Bell pepper - chopped
3 cups	187g / 6.6oz	Green onions - chopped
1 cup	110g / 3.9oz	Celery - chopped
3 cups	438g / 15oz	Parsley - chopped
1/4 cup	36g / 1.3oz	Garlic - chopped
		Bacon drippins/brown chicken
20 lbs	9080g / 320oz	Baking hens - (see directions)
		Water
1 lb	454g / 16oz	Mushrooms - sliced
16 cups	3792ml	Tomato sauce
8 cups	1896ml	Chablis wine
1 1/2		Stuffed olives
6 tablespoons	90ml	Worcestershire sauce
8 tablespoons	120ml	Louisiana hot sauce
1 teaspoon	5ml	Dried mint - crushed
6 tablespoons	90ml	Salt

Recipe Instructions

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"

Source:
LHJ Recipes

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