300 Chicken Recipes
Drain on paper towels. Pour cooled oil into glass measuring cup. Scrape pan bottom
and return 1/2 cup oil to the pan. Place pan over heat; whisk in remaining 1/2 cup flour.
Cook; whisk constantly until roux is red brown (3-4 minutes). Don't scorch. Remove
from heat and add vegetables. Cook until vegetables are soft. Scrape pan bottom.
Place stock in large Dutch oven.
Bring to boil. Add roux mixture tablespoons at a time. Reduce heat to simmer; stir in
Andoville sausage and minced garlic. Simmer 45 minutes.
Bone cooked chicken; cut meat into 1/2 inch chunks. Stir in chicken. As a main course,
serve 1/3 cup rice in soup bowl with 1 1/4 cups gumbo.
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CHICKEN BREAST EDEN ISLE
12-14 half chicken breasts, boned
2 jars dried chipped beef
1 (8 oz.) carton sour cream
1 can cream mushroom soup
12-14 slices bacon
Wrap slice bacon around each half breast. Fasten with toothpick. Layer shredded beef
on bottom of open pan. Top with breasts.
Cover with mix of soup and sour cream. Bake at 300 degrees, covered with foil for first
hour.
Turn to 250 degrees and bake 2 more hours. Baste at halfway time. Remove foil for
last 1/2 hour cooking.
Remove toothpicks. A little vermouth or sherry may be added to above, if desired. (For
heartier portions, roll 1/2 chicken thigh (boned) inside breast portion
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