Preparation / Directions:
Clean and season chicken parts, and set aside. In a 6 quart pot heat oil on high heat. Add flour slowly until all is mixed. Reduce heat to medium - medium high. stir constantly scraping bottom and sides until flour gets a dark brown (about 20 - 25 minutes). You must stir constantly to avoid burning. Do NOT burn the roux, or you will have to start over. Add onions, garlic, and bell pepper and stir in. Add all stock slowly, stirring until all stock is blended and added. Continue stirring until stock and/or water blends well. Don't let mixture get a thin as a soup or gumbo. Add salt and pepper and stir. Add chicken parts (making sure all is covered). Cover pot and reduce heat to medium low. simmer, stirring every 15 minutes for 2 hours. serve in a soup bowl over cooked ric
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