1 c. lard or vegetable oil
2 (1 1/2 to 2 lb.) broiler-fryer chickens, cut up
Salt to taste
Freshly ground black pepper
Red (cayenne) pepper
1 c. all-purpose flour
5 med. onions, halved lengthwise, sliced
3 celery stalks, chopped
3 lg. garlic cloves, minced
2 bay leaves, minced
1/2 tsp. red (cayenne) pepper
1 tsp. freshly ground black pepper
1/2 tsp. dried leaf thyme or 1 1/2 tsp. chopped fresh thyme
3 c. Louisiana Brown Poultry Stock, or canned chicken broth
6 green onions, chopped

Heat lard or vegetable oil in a heavy 14 inch skillet over medium heat. Season chicken pieces with salt, black pepper and cayenne. When fat is hot, add seasoned chicken. Quickly brown chicken on both sides. Drain on paper towels. Add flour to fat in skillet; whisk until combined. Cook, whisking constantly, until peanut-butter-colored, about 25 minutes. Stir in onions, celery, garlic, bay leaves, 1/2 teaspoon cayenne, 1 teaspoon black pepper and thyme.

Cook, stirring, until onions are wilted and transparent, about 10 minutes. Slowly stir in stock or broth. Return chicken to skillet; season with salt. Reduce heat. Simmer 1 hour. To serve, place chicken on a large platter; stir green onions into sauce. Serve vegetables and sauce in a separate bowl. Makes 4 to 6 servings.