- 1 family pack thighs, boiled peeled
- 1 family pack legs, boiled and peeled
- 2 large chopped onion
- 2 large chopped bell pepper
- 4 ribs chopped celery
- 4 tsp. minced garlic
- 1 1/2 qts. Water
To precook chicken,
Add chicken and water to fill stock pot , add one onion one bell pepper, two ribs of celery, and 2 tsp. of garlic. Boil until chicken falls off bone. Let chicken cool and peel off bone to be used in recipe.
To make the roux, mix flour and oil in a Dutch oven. Cook over medium heat and stir continuously until the mixture is a caramel color. When the roux is cooked, add remaining onion, celery, and bell pepper. Cook until wilted. Add chicken stock to mixture to make it easier to stir. Add chicken to the roux, and stir. Add garlic and 1 1/2 quarts water. Cook over medium heat, stirring occasionally. Add salt and pepper to taste. If stew is not dark enough, add Kitchen Bouquet to darken. Cook approximately 2 – 2 1/2 hrs. Cook stew to desired thickness.