1 broiler-fryer chicken (2 1/2-3 lb.) cut-up
2 qt. water
1/4 c. cooking oil or bacon drippings
2 tbsp. all-purpose flour
2 med. onions, chopped
2 celery stalks, chopped
1 green pepper, chopped
3 garlic cloves, minced
1 can (28 oz.) tomatoes, drained
2 c. sliced fresh or frozen okra (1 inch pieces)
2 bay leaves
1 tsp. dried basil
1 tsp. salt
1/2 tsp. pepper
1 to 2 tsp. hot pepper sauce
2 tbsp. sliced green onions

Place chicken and water in large kettle. Cover and bring to a boil. Reduce heat to simmer, cook until chicken is tender, about 30-45 minutes. Remove chicken and reserve broth. Bone and cube chicken, set aside. In a 8 quart kettle, combine oil or drippings and flour until smooth. Cook over medium high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 5 minutes more until mixture is reddish-brown (the color of a penny). Turn the heat to high. Stir in 2 cups of reserved broth mixing well. Cook and stir until thickened. Add onions, celery, green pepper and garlic, cook and stir for 5 minutes. Add tomatoes, okra, bay leaves, basil, salt and pepper and hot sauce. Simmer 1 1/2 to 2 hours, add additional seasonings to taste. Garnish with green onions and parsley. Serve with rice. Yields: 8 to 10 servings.