5 tbsp. poultry seasoning
1 (3 1/2 to 4 lb.) stewing or roasting hen, cut in 8 to 10 pieces
Vegetable oil for frying
9 slices bacon, cut in 1/2 inch pieces
2 1/2 c. finely chopped onions
3 bay leaves
1 lb. dried black-eyed peas
11 c. basic chicken stock
1 c. all-purpose flour
1/4 c. chicken fat
1 1/2 c. finely chopped celery
1 tbsp. plus 1 tsp. Tabasco sauce
1 tsp. rubbed sage
3 c. hot cooked rice

Sprinkle a total of about 1 tablespoon of poultry seasoning evenly on the chicken pieces, patting it in by hand. Combine 1 tablespoon plus 2 1/2 teaspoons of poultry seasoning, with flour in a plastic or paper bag, mixing well, set aside.

In large skillet heat 1/2 inch oil to 350 degrees over high heat. Just before frying, dredge chicken pieces in seasoned flour, shaking off excess. Fry hen in hot oil, skin side down first until golden brown, about 5 minutes per side. Adjust heat as needed to maintain the oils temperature at about 350 degrees. Drain on paper towels and set aside.

In 5 1/2 quart saucepan or large Dutch oven, melt fat over high heat. Add bacon and cook just until it starts to get crisp, stirring often. Stir in onions, celery, bay leaves and 1 teaspoon Tabasco; cook until vegetables start to get tender, about 3 minutes. Add peas, 2 tablespoons plus 1/2 teaspoon seasoning and sage, stirring well. Cook until all the oil and juice is absorbed and mixture starts sticking excessively. Add the stock, chicken pieces and remaining teaspoon of Tabasco sauce, bring to a boil, then reduce heat and let simmer until chicken and peas are tender, about 1 1/2 to 2 hours, stirring occasionally (cooking time will vary with toughness of hen).

To serve, place 1 to 2 pieces of chicken on each serving plate. Mound about 1/2 cup of rice to the side, then top the rice with 1/2 cup of peas. Spoon extra sauce over the peas and chicken. Makes 4 to 6 servings.