This is taken from Chef Paul’s first Cookbook, Chef Paul Prudhomme’s Louisiana Kithcen.
“When I was a child, we raised lots of chickens. My mother devised this recipe to cook old roosters and hens. She would flour them lightly and cook them over very low heat. When they were done, the chicken actually did feel sticky. One of the memories that really stays with me is of my mother preparing this dish.
1 tablespoon Salt
1 teaspoon White Pepper
1 teaspoon Onion Powder
1 teaspoon Garlic Powder
1 teaspoon Cayenne Pepper
1/2 teaspoon Black Pepper
1 (5 to 6-pound) Stewing Chicken, cut up
1/12 cups all-purpose Flour
3 cups chopped Onions
1 cup chopped Celery
6 1/2 cups Chicken Stock
1 teaspoon Salt
3/4 teaspoon fresh Sage, or 1/4 teaspoon ground Sage
1/2 teaspoon Cayenne Pepper
1/2 teaspoon Black Pepper
1/2 teaspoon dried Thyme Leaves
1/4 teaspoon White Pepper
1/4 teaspoon dried sweet Basil Leaves
1/4 teaspoon dried Oregano Leaves
Hot Cooked Rice or Boiled Potatoes
Combine seasoning mix ingredients, Generously sprinkle both sides of the chicken peices with about 4 teaspoons of the seasoning mix. Combine the remaining seasoning mix with the flour in a paper or plastic bag. Generously dust each chicken piece with the seasoned folur. Reserve leftover flour to make the roux.
In a large skillet heat 1 inch of oil to 230 to 250 degrees. Cook the chicken pieces in the hot oil, maintaining the oil’s temperature to a level just hot enough for the chicken to boil instead of fry. (This procedure tenderizes the chicken and brings the gelatin from within the bones to the surface.) Cook pieces os similar size together to ensure even cooking. Boil with skin side down about 20 minutes, then on the other side until tender, about 15 minutes more. Drain on paper towels.
Remove skillet from heat and let cool 15 minutes. Pour the oil into a large glass bowl, leaving the sediment in the pan. Pour 1/2 cup of the cooled oil back into the skillet and heat over high heat. Slowly whisk in3/4 cup of the reserved seasoned flour with a long-handled metal whisk; cook until the roux is smooth and medium colored, about 2 to 3 minutes, whisking constantly (be careful not to let it scorch or splash your skin). Innediately stir on the onions and celery and continue cooking until onions are wilted, about 5 minutes, stirring constantly. Remove from heat.
In a 4-quart saucepan, bring the stock to a boil. Add the roux mixture by spoonfuls to the boiling stock, blending well between each addition. Then add the boiled chicken pieces and the seasonings. Simmer uncovered over low hest for 1 hour (or longer if the chicken needs further tenderizing), stirring often. Serve immediately over rice or with boiled potatoes.
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