Chicken-rusty gravy
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Chicken-rusty gravy
  Gravy    Sauces  
Last updated 6/12/2012 1:14:16 AM. Recipe ID 43076. Report a problem with this recipe.
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      Title: Chicken-rusty gravy
 Categories: Meats, Sauces, Diane, Gravy
      Yield: 1 Servings
 
      1    Whole (3 or 4 lb) fryer; cut
           -up in serving size pieces
      3 tb Sugar
      1    Whole extra large onion;
           -chopped fine
      4 lg Buttons garlic; chopped fine
           Salt; pepper
           Celery seed to taste
 
  Use a heavy pot, roaster or iron Dutch oven. Caramelize the sugar.
  Put the sugar in the pot and set on the flame; watch very closely to
  not let it burn. You may have to move the pot about some, but don't
  let the sugar burn. Don't leave it for one second! Have a container
  of cold water setting near by and when the sugar is a golden brown,
  pour in about 2 cups or so of the water and let it boil the sugar
  loose. Have your chicken ready and drop it all into the sugar water
  at once. Add salt and pepper seasoning. Have onions and garlic all
  prepared before hand and add these to the chicken after the water has
  boiled down and your chicken is sort of frying. Stir meat, onions and
  garlic about every few minutes. Heat and add 1/3 cup water and put
  the lid on the pot and when it sounds like it is frying, add another
  1/3 cup cold water and stir around so the brown gravy juice gets on
  every piece. When you check the chicken and it is tender, add about 2
  cups of water and let it boil a little, then it is ready to eat over
  rice or creamed potatoes.
  
  About Chicken Rusty Gravy: When I was about 33 years old, an old
  great aunt came to stay a week with us. She told me about this rusty
  gravy and why it was called this. She was born and raised in
  Louisiana where mostly French settlers lived at that time. She had
  kept this little trick to herself all those years, then she decided
  to let me in on it. I have guarded it carefully until now. I did
  teach my children how to cook this, my boys and girls. This method
  can be used for pork, venison, duck, in fact any kind of meat, even
  wild birds. I have gone into detail about it, but once you learn how
  you can get along without so much detail. For beginners it will be
  difficult, but for an old cook, not so hard. Hull 




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Recipe ID 43076 (Apr 03, 2005)

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