Posted at http://mynew30.blogspot.com
One whole chicken cut up
Up to 1/2 cup of canola oil
1/2 cup of all purpose flour
One medium onion, chopped
Couple quarts of water, enough to cover plus extra, heated
2 cloves of garlic, smashed
2 large pinches of kosher salt, or to taste
15 turns of the pepper grinder, or to taste
1 teaspoon Cajun seasoning, or to taste
1 teaspoon Cajun seasoning, or to taste
Couple dashes of hot sauce
Preheat oven to 400 degrees. Place all of the chicken in a cast iron pot, skin side down, and brown in the oven for about 30 minutes. Remove and set aside, reduce the oven temperature to 350 degrees. Place pot over medium heat.
Pour chicken fat into a measuring cup and add enough canola oil to the drippings to equal 1/2 cup total. Pour into pot and heat to medium. Once oil is heated, slowly whisk in the flour and bring the mixture to a boil. Transfer the pot to the oven and bake at 350 degrees for 1-1/2 hours, or until roux is browned. Meanwhile bring a separate pot of water up to a boil and keep hot.
Return the roux pot to the stove top and cook the onion for about 3-4 minutes. Add the hot water slowly, about a cup or two at a time, constantly whisking it in until water is well incorporated and blended in. It should resemble a gravy and be just about halfway up the pot. Return the chicken to the pot, add any additional water as needed to well cover the chicken and bring mixture to a boil. Reduce heat to a simmer and simmer uncovered on the stove top for about 2-1/2 hours.
That last 1/2 hour of the cooking time, add in the smashed garlic, salt, pepper, Cajun seasoning and hot sauce. Taste the stew sauce and adjust seasoning as needed.
Preheat oven to 400 degrees. Place all of the chicken in a cast iron pot, skin side down, and brown in the oven for about 30 minutes. Remove and set aside, reduce the oven temperature to 350 degrees. Place pot over medium heat.
Pour chicken fat into a measuring cup and add enough canola oil to the drippings to equal 1/2 cup total. Pour into pot and heat to medium. Once oil is heated, slowly whisk in the flour and bring the mixture to a boil. Transfer the pot to the oven and bake at 350 degrees for 1-1/2 hours, or until roux is browned. Meanwhile bring a separate pot of water up to a boil and keep hot.
Return the roux pot to the stove top and cook the onion for about 3-4 minutes. Add the hot water slowly, about a cup or two at a time, constantly whisking it in until water is well incorporated and blended in. It should resemble a gravy and be just about halfway up the pot. Return the chicken to the pot, add any additional water as needed to well cover the chicken and bring mixture to a boil. Reduce heat to a simmer and simmer uncovered on the stove top for about 2-1/2 hours.
That last 1/2 hour of the cooking time, add in the smashed garlic, salt, pepper, Cajun seasoning and hot sauce. Taste the stew sauce and adjust seasoning as needed.
Serve over hot, steamed rice with a non-starchy green vegetable ... broccoli, a salad, green beans or brussel sprouts maybe?
