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Broussard's Chicken

world.food's picture
Ingredients
  Whole fryer 1
  Salt 2 Tablespoon
  Red pepper 1⁄2 Teaspoon
  Cooking oil 3 Tablespoon
  Water 3⁄4 Cup (12 tbs)
  Flour 1 Teaspoon
  Kitchen bouquet 1⁄2 Teaspoon
Directions

GETTING READY
1. Wash and dry the fryers and rub all over with a mixture of salt and red pepper

SERVING
2. In a large skillet, heat oil and brown the fryer for twenty minutes; turn the heat down; add a couple tablespoons of water and cover the skillet so as to leave about a small opening
3. Keep turning the chicken every fifteen minutes and adding a tablespoon or two of water so as to prevent it from burning
4. Cook for seventy five minutes or more until the leg is loose to the touch of a fork; remove the chicken and all the fat, except two tablespoons of it
5. Add a teaspoon of flour, three quarters cup of water and half a teaspoon of Kitchen Bouquet into the drippings and cook for five minutes over low flame

SERVING
6. Serve chicken with the roux prepared

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Stewed
Ingredient: 
Chicken
Interest: 
Party
Preparation Time: 
15 Minutes
Cook Time: 
120 Minutes
Ready In: 
135 Minutes
Servings: 
4

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