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Chicken Sauce Piquant

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      Title: CHICKEN SAUCE PIQUANT
 Categories: Cajun, Main dish, Poultry
      Yield: 30 Servings
 
      2 c  Bacon drippings (for roux)
      6 c  Plain flour
      7 c  Onion, chopped
      1 c  Bell pepper, chopped
      3 c  Green onions, chopped
      1 c  Celery, chopped
      3 c  Parsley, chopped
    1/4 c  Garlic, chopped
      1 x  Bacon drippins/brown chicken
     20 lb Baking hens, (see directions
      1 x  Water
      1 lb Mushrooms, sliced
     16 c  Tomato sauce
      8 c  Chablis wine
  1 1/2 pt Stuffed olives
      6 tb Lea & Perrins
      8 tb Louisiana hot sauce
      1 ts Dried mint, crushed
      6 tb Salt
 
  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"
 
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