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Chicken Sauce Piquant















Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber


2 cups bacon drippings
6 cups all-purpose flour
7 cups onions
1 cup sweet red bell peppers
3 cups scallions, spring or green onions
1 cup celery
3 cups parsley leaves
¼ cup garlic
20 pounds baking hens
1 x water
1 pound mushrooms
16 cups tomato sauce
8 cups white wine
1 ½ pints olives
6 tablespoons worcestershire sauce
8 tablespoons red hot pepper sauce
1 teaspoon mint leaves
6 tablespoons salt


The bacon drippings are for browning the chicken.

The 20 lbs of chicken should be cut up in 2-inch-long pieces.

Justin likes more wine in this sauce than some peoples.

If you don't wish to use all 8 Cups of Chablis in the sauce, feel free to drink what the sauce don't take.

Make sure you taste your sauce as you add the wine.

Make a roux.

Add onions, bell pepper, green onions, and celery and sauté until onions are tender and clear.

Add parsley and garlic and sauté.

Brown off chicken while roux is being made.

After onions, etc. are tender, add water to bring roux to a smooth paste.

Add all other ingredients and enough water to cover well.

Bring to a boil, and then cut heat.

Cook for about 4 to 6 hours.

Serve over spaghetti.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 232g (8.2 oz)
Amount per Serving
Calories 1675% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1421mg 59%
Total Carbohydrate 11g 11%
Dietary Fiber 4g 16%
Sugars g
Protein 11g
Vitamin A 22% Vitamin C 51%
Calcium 5% Iron 16%
* based on a 2,000 calorie diet How is this calculated?


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