Chicken Stew (Brown)

• 3½ oz (90 g) bacon fat or oil
• 3½ oz (90

Put the drippins (bacon fat) or oil in a Dutch oven (heavy, cast-iron, lidded pan) and heat. Add the flour and cook until it is a rich brown, stirring constantly. Add the onions and parsley and a little more fat or oil if it’s too stiff to stir. Cook for a few minutes and add the chicken pieces and enough water barely to cover. Put in salt, pepper and Tabasco to taste and mix everything real go