1 lg. chicken
1 c. cooking oil
2 tsp. chopped parsley
1 c. chopped celery
2 c. chopped onions
1 c. flour
2 tsp. chopped onion tops
Salt and pepper to taste

Fry chicken in oil until brown. Remove and add flour slowly to oil, making a brown roux. Add onions and celery and cook until soft. Put chicken back into pot. Add 1 gallon of water. Let cook slowly until chicken is done; season to taste. Add parsley and onion tops. Serve in soup plates over rice. Add 1/2 teaspoon file to each plate served. May add sausage or seafood after chicken is done, if desired.