Great recipe. I have two suggestions. I usually smoke the chicken and make the stock out of the smoked carcass. Probably the best suggestion is to BAKE the roux. Found this on the internet and it works great. Heat oven to 400 then mix flour and oil in a cast iron dutch oven or what ever pot you can put in the oven. Every 15 minutes stir the mixture until you get the color you want - usually 1 to 1 1/2 hours for a dark roux. IT IS A NO FAIL WAY TO DO ROUX. No splatter, no mess. While you wait, you can prep all your veggies and then take the pot out of the oven and put it on the stove.
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Great recipe. I have two suggestions. I usually smoke the chicken and make the stock out of...