Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Bacon drippings Water
6 c Plain flour 1 lb Mushrooms; sliced
7 c Onion; chopped 16 c Tomato sauce
1 c Bell pepper; chopped 8 c Chablis wine
3 c Green onions; chopped 1 1/2 pt Stuffed olives
1 c Celery; chopped 6 tb Lea perrins
3 c Parsley; chopped 8 tb Louisiana hot sauce
1/4 c Garlic; chopped 1 ts Dried mint; crushed
Bacon drippings 6 tb Salt
20 lb Oven roaster

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. 6:06 PM Justin Wilson's "Outdoor Cooking With Inside Help"

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