Ingredients Jump to Instructions ↓

  1. 1 Whole (3 or 4 lb) fryer; cut up in serving size pieces

  2. 3 tablespoons Sugar

  3. 1 Whole extra large onion; chopped fine

  4. 4 larges Buttons garlic; chopped fine

  5. Salt; pepper

  6. Celery seed to taste

Instructions Jump to Ingredients ↑

  1. 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 ⅓ cup water and put the lid on the pot and when it sounds like it is frying, add another ⅓ 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.

  2. 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 Posted to recipelu-digest Volume 01 Number 405 by "Diane Geary." on Dec 27, 1997


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