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4 to 6 large chicken breasts (or 1 3# fryer, cut up)
1/2 cup bacon drippings
1 medium onion, chopped
3 stalks celery, chopped
1 cup green pepper, chopped
1/2 cup all-purpose flour
2 cups chicken broth
3 bay leaves
1 15-oz. can stewed tomatoes
1/2 teaspoon salt
1/4 teaspoon pepper
8 to 10 drops hot sauce
Dash garlic salt
Hot cooked rice
Brown chicken in hot bacon drippings in a Dutch oven. Remove chicken from pan and drain on paper towels. Reserve.
Add onion, celery, and green pepper to hot bacon drippings; cook until tender. Place flour in a small skillet and cook over medium heat, stirring constantly until it turns golden brown. Gradually add flour to vegetable mixture, stirring constantly. Cook 1 minute over medium heat. Gradually add broth, stirring constantly.
*Note: I use 1 can chicken broth and add enough water to make 2 cups.
Stir in bay leaves, tomatoes, salt, pepper, hot sauce, and garlic salt. Mix well.
Return chicken to Dutch oven, pressing down into the gravy mixture; cover and cook over low heat for 1 hour. Remove cover and cook an additional hour. Remove bay leaves. Serve over hot cooked rice.
Yield: 4 to 6 servings
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