Serving Size : 5 Preparation Time :30-40 minutes



Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
48 ounces Chicken broth
6 1/2 cups Water (see note)
3 1/2 Chicken *
Stalks of 1 bunch parsley -- chopped
1/4 medium Yellow onion
1 tablespoon Salt -- or to taste
1 tablespoon Cayenne
1 1/2 teaspoons Black pepper
Oil
1 cup To 1 1/4 cups roux -- at room

1cup Chopped parley leaves 3/4 cup Chopped green onions 2 cups Chopped celery

Cooked rice (about 8 cups)

* cut into serving pieces, with neck and upper back separated ** (spicy or
mild), cut into 1/2-inch slices
The amount of roux needed to thicken this gumbo will vary with the type of
chicken used, since some of the liquid will evaporate during the long
cooking needed with a stewing hen or a large roaster. If using small frier
pieces that cook quickly, use 1 1/4 cup roux; if using a larger or tougher
chicken, use just 1 cup. For the richest flavor, start the stock cooking
first, and let it simmer while you measure and cut up the other ingredients.

Bring chicken broth and the water to a boil in a large stockpot. Add the
neck and back the parsley stalks and the yellow onion. Return to a boil; skim, reduce heat,
and simmer while preparing other ingredients.

Mix together the salt, cayenne and black pepper, and season the remaining
chicken pieces on both sides with the mixture (reserving any extra seasoning).

Film a large skillet with oil and, over high heat, lightly saute the
chicken pieces on both sides just until they begin to color. (Or, you can
broil chicken briefly, about 5 minutes per side, turning once.) Do not
totally brown the chicken; cook it only long enough to tighten the meat and
seal in the juices. Reserve chicken pieces.
(Add any juice from the bottom of the broiling pan to the stock.)
Return stock to a boil, remove from heat and, stirring strongly, blend in a
large spoonful of the room-temperature roux. Return pot to low heat so the
liquid bubbles gently but does not boil, and gradually stir in the remaining
roux, a little at a time, until the liquid thickens slightly. This process
will take 5 to 10 minutes.

Add parley to the stock and simmer, uncovered, for 20 to 30
minutes.

Drop the chicken pieces carefully into the stock, add any reserved
seasonings, and simmer uncovered, stirring occasionally, for 20 to 30
minutes. Adjust heat to maintain a steady simmer; DO NOT BOIL.

Add green onions and celery and continue to simmer until chicken is cooked
through but not yet falling off the bone, about 15 minutes longer for a
fryer As chicken simmers,
tilt the pot and, using a large metal spoon, skim excess fat from the
surface of the broth. Taste carefully and correct seasonings if needed.
If liquid has gotten too thick stir in a little
more broth or water and simmer briefly to blend flavors. Serve gumbo hot
over a mound of rice.