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1
Add 2 quarts of water, chicken, and 1 1/2 teaspoon salt to a large pot.
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2
Bring to a boil; cover, lower heat, and simmer 1 hour or until chicken is tender.
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3
Take chicken from stock pot; chill broth, then remove fat from broth.
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4
Remove chicken meat from bones; chop into bite-size pieces; set aside.
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5
Add dove breasts and next 9 ingredients to a large pot; add water to cover.
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6
Bring to a boil; cover, lower heat, and simmer for 2 hours.
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7
Take meat out of broth; strain broth and set aside.
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8
Remove meat from bones and chop into bite-size pieces; set aside.
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9
Brown sausage in a large skillet over medium heat.
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10
Transfer sausage to a paper-towel lined plate.
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11
Add bacon drippings to sausage drippings; heat over medium heat until hot.
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12
Add in flour; cook, stirring constantly until the color of caramel (about 20 mintes) (this is the roux).
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13
Add onion, celery, and pepper; cook/stir 10 minutes.
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14
Add roux to the chicken stock in a large pot; cover and simmer for 30 minutes.
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15
Add game meat, sausage, chicken, hot sauce, cayenne, and Worcestershire sauce; stir to combine.
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16
Add reserve game stock if more liquid is needed; simmer, uncovered, for 2 hours; stir occasionally.
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17
Remove bay leaf; serve over hot cooked rice.
