LilacPhoenix
01-14-2012, 09:38 PM
I finally tweaked my recipe perfectly for our tastes:yum
Onion-Lovers' Chicken in Onion Gravy
64 oz Kitchen Basics brand beef stock
1 c. dry roux
10 lbs leg quarters
5.5 lbs onions, chopped
Couple handfuls kosher salt
Pepper
Cooked brown rice
Heat stock. Whisk in dry roux and bring to a boil. Add chicken, onions, salt, and pepper. Bring to a boil. Simmer, covered, until chicken is tender and falling off the bones. Serve over warm rice.
ETA You can brown the chicken and saute the onions before adding them to the gravy
Onion-Lovers' Chicken in Onion Gravy
64 oz Kitchen Basics brand beef stock
1 c. dry roux
10 lbs leg quarters
5.5 lbs onions, chopped
Couple handfuls kosher salt
Pepper
Cooked brown rice
Heat stock. Whisk in dry roux and bring to a boil. Add chicken, onions, salt, and pepper. Bring to a boil. Simmer, covered, until chicken is tender and falling off the bones. Serve over warm rice.
ETA You can brown the chicken and saute the onions before adding them to the gravy