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1
Add the flour to a 1 gallon plastic bag and lightly season with salt and pepper.
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2
Place the chicken pieces, a few at a time, into the bag and shake to coat all of the chicken.
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3
Remove the chicken from the bag to a plate to rest.
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4
Recoat chicken if needed.
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5
Add the 2 tablespoons of water to a large, 12-inch pan or cast-iron skillet over medium heat along with the diced bacon.
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6
Cover and cook until the water is gone, and then continue to cook until the salt pork cubes are golden brown and crispy, approximately 8 to 10 minutes.
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7
Remove the bacon from the pan and set aside.
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8
Next, brown the chicken pieces on each side until golden brown, working in batches if necessary to not overcrowd the pan.
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9
Remove the chicken and brown onions, mushrooms, celery and carrots in the bacon fat.
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10
Transfer the chicken and vegetables into a 7 to 8-quart Dutch oven and refigerate.
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11
Next day remove pot and heat in a 325 F oven until chicken is 170F internally.
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12
Meanwhile, add 1/4 to 1/3 cup of reserved flour to 1/4 cup reserved bacon fat and stir continuously over medium heat until mahogony colored.
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13
Don't burn.
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14
Using a partially opened lid or a strainer, pour the pot's liquid into a pan and mix in roux until desired thickness.
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15
Taste carefully and adjust seasonings.
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16
Return sauce to pot and either serve from pot or place everything into a large, casserole type serving dish.
