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 Bacon drippings to brown off chicken 20 lb Baking hens, cut up in 2 inch long pieces Water 1 lb Mushrooms, sliced 16 cup Tomato sauce 8 cup Chablis wine 1 pt Olives, stuffed with pimentos 6 tablespoon Lea and Perrins Worcestershire sauce 8 tablespoon Louisiana hot sauce 1 tsp Dried mint, crushed 6 tablespoon Salt

Recipe Info Category: Just Chicken! Rating: 4 Contributor: Marcelo Medina

The bacon drippings are for browning the chicken. The 20 lbs of chicken should be cut up in 2-inch-long pieces. 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.

Make a roux. Add onions, bellpepper, green onions, and celery and sauté until onions are tender and clear. Add parsley and garlic and sauté. 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.