GRANDMA’S CHICKEN AND GRAVYSource: Recipes and Reminiscences of New Orleans - Ursuline Convent Cookbook2 Tablespoons shortening Salt and pepper to taste One 4 to 5 pound hen, cut up 1/2 cup flour 3 large onions, finely chopped 1/2 bell pepper, finely chopped 1 rib celery, finely chopped 2 bay leaves 1/2 teaspoon thyme 1/2 teaspoon basil 8 cups water 2 Tablespoons chopped parsley 5 cloves garlic, pressed thru garlic press 1 bottle (8 ounces) of olives with juice 2 chicken bouillon cubes Kitchen bouquet Place shortening in Dutch oven. Salt and pepper chicken. Brown chicken in shortening; remove from pot. Add flour to shortening and stir continuously until golden brown. Add onions, pepper and celery, saute until soft. Add bay leaves, thyme and basil. Slowly stir water into flour mixture so as not to lump flour. Add parsley and pressed garlic, olives, juice from olives, bouillon cubes, Kitchen Bouquet (if necessary for color). Season to taste with salt and pepper. Put chicken back into pot; cover and simmer until tender and gravy thickens (about 1 1/2 to 2 hours).
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