Broussard's Chicken Recipe
Ingredients
| Whole fryer - 1 | ||
| Salt | 2 Tablespoon | |
| Pepper red | 1/2 Teaspoon | |
| Cooking oil | 3 Tablespoon | |
| Water | 3/4 Cup (16 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
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
Chef
