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1
Combine seasoning mix ingredients.
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2
Genereously sprinkle both sides of the chicken pieces with about 4 t of the seasoning mix.
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3
Combine remaining seasoning mix with the flour in a paper or plastic bag.
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4
Generously dust each chicken piece with the seasoned flour.
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5
Reservce leftover flour to make the roux.
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6
In large skillet, heat 1 inch of oil to 230-250.
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7
Cook chicken pieces in the hot oil, maintaining the oil's temp to a level just hot enough for the chicken to boil instead of fry.
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8
Cook pieces of similar size together to ensure even cooking.
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9
Boil with skin side down about 20 min, then on the other side until tender, about 15 min more.
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10
Drain on paper towels.
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11
Remove skillet from heat and let cool 15 min.
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12
Pour the oil into a large glass bowl, leaving the sediment in the pan.
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13
Pour 1/2 C of the cooled oil back into the skillet and heat over high heat.
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14
Slowly whisk in 3/4 C of the reserved seasoned flour with a long-handled metal whisk; cook until the roux is smooth and medium colored, about 2 to 3 min, whisking constantly (don't let scorch.) Immediately stir in the onions and celery and continue cooking untiil onions are wilted, about 5 min, stirring constantly.
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15
Remove from heat.
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16
In a 4-qt saucepan, bring the stock to a boil.
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17
Add the roux mixture by spoonfuls to the boiling stock, blending well between each addition.
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18
Then add the boiled chicken pieces and the seqasonings.
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19
Simmer uncovered over how heat for 1 hour (or longer if the chicken needs further tenderizing), stirring often.
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20
Serve immediately over rice or potatoes.
