Chicken Etouffee

• Chicken Stock for Etouffee
• 1/2 lb chicken backs or 1/2 lb chicken neck
• 3 cups cold water
• 1/2 medium onion, unpeeled
• 1 garlic clove, unpeeled and cut in thirds
• 1 stalk celery, with top
• 1 bay leaf
• Flour Coating
• 10 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon red pepper
• Fried Chicken
• 3 lbs chicken pieces
• salt
• garlic powder
• ground red pepper (preferably cayenne)
• vegetable oil (for deep frying)
• Seasoning Mix
• 3/4 teaspoon salt
• 3/4 teaspoon ground red pepper (preferably cayenne)
• 1/2 teaspoon black pepper
• 1/4 teaspoon white pepper
• 1/4 teaspoon garlic powder
• 1/4 cup chopped onion
• 1/4 cup chopped celery
• 1/4 cup chopped green bell pepper
• Roux and Gravy
• 6 tablespoons flour, using reserved extra flour coating
• 1 3/4 cups chicken stock, for etouffee
• Finish
• 4 -6 tablespoons unsalted butter, divided, to your taste
• 6 tablespoons very finely chopped green onions
• chicken stock, as needed
• 2 cups hot cooked rice

1. Chicken Stock for Etouffee: Put chicken in water and bring to boil; add vegetables and bay leaf; simmer on low heat for 1-2 hours; replenish water as needed to keep 2 3/4 cups of liquid in the pot; strain and use immediately or refrigerate.
2. Flour Coating: Combine all ingredients in a plastic bag.
3. Fried Chicken: Generously rub all the chicken pieces with the seasonings; set aside at room temperature for 30 minutes; heat 1 1/2" oil to 375u0b0F in a cast iron skillet; add chicken to flour coating and shake to coat thoroughly; reserve any excess flour.
4. Fry chicken until browned and cooked through, about 8 minutes per side; drain on paper towels and set aside; pour oil from skillet, retaining, and scraping loose, any browned bits, and 1/4 cup of the oil in the skillet.
5. Seasoning Mix: In a small bowl thoroughly combine all dry ingredients; set aside; combine chopped vegetables in separate bowl and set aside.
6. Roux: Heat the oil over high heat in a large, heavy skillet until it begins to smoke, about 5 minutes; remove from heat; use a LONG handled whisk and gradually mix in flour; reduce heat to medium-high; return skillet to heat and cook, stirring constantly, until roux is dark red-brown, 3-5 minutes; don't let roux scorch and DON'T get it on your skin!
7. Remove from heat and stir in HALF the combined vegetables; stir for 3 minutes while the roux cools down; set aside.
8. Gravy: Bring the stock to a boil in a 2-quart saucepan; gradually whisk in roux and stir until incorporated; bring mixture to a rolling boil; reduce heat to low; continue stirring and simmer another 15 minutes; gravy should be very thick; set aside.
9. Finish: In a large skillet, melt 2-3 T butter over very low heat; stir in remaining chopped vegetables and saute 10-12 minutes, until completely wilted stirring occasionally; add the reserved gravy and the dry Seasoning Mix; simmer another 15 minutes and stir often.
10. In a 4-quart saucepan, melt the remaining 2-3 T butter; saute the green onions 2 minutes; add the chicken and gravy and bring to a boil over medium heat; remove from heat and set aside for 15 minutes.
11. Skim oil off surface of etouffee; reheat, adding more stock if needed to thin the gravy; for each plate place 1/2 cup rice, pour on 1/3 cup sauce, and top with 2 pieces of chicken; serve immediately.

chicken, chicken backs, cold water, onion, garlic, celery, bay leaf, flour coating, flour, salt, garlic, red pepper, chicken, chicken, salt, garlic, ground red pepper, vegetable oil, seasoning mix, salt, ground red pepper, black pepper, white pepper, garlic, onion, celery, green bell pepper, flour, chicken stock, finish, unsalted butter, green onions, chicken stock, rice

Taken from www.food.com/recipe/chicken-etouffee-74295 (may not work)