Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Bacon drippings
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
Bacon drippings
20 lb Oven roaster
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 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

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