Brown the chicken in the oil. Take the chicken out. Add the flour to the oil and make a medium brown roux. Cook onions and celery in the roux. Put chicken back in and add 1 gallon of water slowly . Cook slowly until chicken is almost ready to fall off the bones. Add water as needed. Salt and pepper to taste. Add parsley and onion tops. Serve over rice.
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|Serving Size: 1 Gallon + (314g)|
|Recipe Makes: 1 Gallon +|
|Calories from Fat: 1485 (75%)|
|Amt Per Serving||% DV|
|Total Fat 165g||220 %|
|Saturated Fat 12.3g||61 %|
|Monounsaturated Fat 103.6g|
|Polyunsanturated Fat 46.6g|
|Cholesterol 0mg||0 %|
|Sodium 3.2mg||0 %|
|Potassium 166.8mg||4 %|
|Total Carbohydrate 114.8g||34 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 110.6g|
|Protein 15.5g||22 %|
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Calories per serving: 1993
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