Ingredients
2 cup bacon drippings (for roux)
6 cup plain flour
7 cup onion, chopped
1 cup bell pepper, chopped
3 cup green onions, chopped
1 cup celery, chopped
3 cup parsley, chopped
1/4 cup garlic, chopped
1 bacon drippins/brown chicken
20 lb baking hens, (see directions
1 water
1 lb mushrooms, sliced
16 cup tomato sauce
8 cup chablis wine
1 1/2 pt stuffed olives
6 tbsp lea & perrins
8 tbsp louisiana hot sauce
1 tsp dried mint, crushed
6 tbsp salt
Directions
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"
Servings: 30 servings
Chicken Sauce Piquant Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Sauce
The History of Recipes
Recipes as an idea can be traced back into the far past, in fact as far back as early Egypt, and quite possibly further than that. In practice though, in the main part, these early cook books were just primitive pictorial instructions for meal preparation.
In an interesting twist, the most ancient recipe in existence, according to historians is a series of tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `exhilarated, wonderful and blissful`. Moving our culinary historical trip onwards, we have some interesting books which were published in the fourteenth century ; one book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are a little misleading though, these two books are nothing to do with the indian curry that appears on menues today, but rather recipes for the types of food enjoyed by the rich people of the period. Over the next few hundred years, the rich families of the West strove to offer the most extravagent meals, and as a consequence, the best cooks and their recipe collections were much in demand. Notwithstanding that, it was during the 1800s that cookery and recipe publications rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to assembling, verifying, and writing down recipes to help cooks of their time. When we get to the 20th century, cooking publications were greatly in demand mostly as a result of more people being able to read, more leisure time and having more money. The arrival of TV brings us TV chefs and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting everyone to search through massive numbers of recipes just like those on our web site. |
We hope you enjoy this Chicken Sauce Piquant recipe.
