1. Add the flour to a 1 gallon plastic bag and lightly season with salt and pepper. Place the chicken pieces, a few at a time, into the bag and shake to coat all of the chicken. Remove the chicken from the bag to a plate to rest. Recoat chicken if needed. 2. Add the 2 tablespoons of water to a large, 12-inch pan or cast-iron skillet over medium heat along with the diced bacon. Cover and cook until the water is gone, and then continue to cook until the salt pork cubes are golden brown and crispy, approximately 8 to 10 minutes. Remove the bacon from the pan and set aside. 3. Next, brown the chicken pieces on each side until golden brown, working in batches if necessary to not overcrowd the pan. Remove the chicken and brown onions, mushrooms, celery and carrots in the bacon fat. Transfer the chicken and vegetables into a 7 to 8-quart Dutch oven and refigerate. 4. Next day remove pot and heat in a 325 F oven until chicken is 170F internally. 5. Meanwhile, add 1/4 to 1/3 cup of reserved flour to 1/4 cup reserved bacon fat and stir continuously over medium heat until mahogony colored. Don't burn. 6. Using a partially opened lid or a strainer, pour the pot's liquid into a pan and mix in roux until desired thickness. Taste carefully and adjust seasonings. 7. Return sauce to pot and either serve from pot or place everything into a large, casserole type serving dish. ---------------------------------------------------------------------------
Nutrition
Ingredients
