CHICKEN SAUCE PIQUANT (30)

[lucky]

CHICKEN SAUCE PIQUANT
Serving Size: 30

2 cups Bacon drippings (for roux)
6 cups Plain flour
7 cups Onion — chopped
1 cup Bell pepper — chopped
3 cups Green onions — chopped
1 cup Celery — chopped
3 cups Parsley — chopped
1/4 cup Garlic — chopped
Bacon drippings/brown chicken
20 pounds Baking hens — (see
directions)
Water
1 pound Mushrooms — sliced
16 cups Tomato sauce
8 cups Chablis wine
1-1/2 pints Stuffed olives
6 tablespoons Lea & Perrins
8 tablespoons Louisiana hot sauce
1 teaspoon Dried mint — crushed
6 tablespoons Salt
The bacon drippings are for browning the chicken. The 20 lbs of chicken should be cut
up in 2-inch-long pieces. Make sure you taste your sauce as you add the wine.
Make a 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.

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