1 (4 1/2 to 6 lb.) hen
4 fryer leg quarters
1 gal. water

Bring water to boil in large pot. Add hen cut into quarters and seasoned with salt, red pepper and black pepper. Boil for about 30 minutes then add seasoned fryer quarters boiling for 30 more minutes.

Remove chicken and save this stock. Cool then skin and debone chickens. Take bones and skin, put into pot with 2 quarts water and boil for 30 more minutes. Strain stock then add 2 cups chopped parsley and 2 cups chopped green onions and boil for 20 minutes.

Combine stock from original boiling and the one with the onions and parsley. Remove most of fat from this stock. Bring skimmed stock to a boil and add deboned, chopped chicken.

Take 1 pint roux and 2 cups water, put in saucepan and heat until roux is melted and smooth. Add 1 large chopped onion (add slowly as this will boil up) and cook about 10 minutes. Let roux cool about 15 minutes before adding to stock and chicken - 1 large spoonful at a time until gumbo thickens to desired thickness. Adjust seasoning with salt, red and black pepper to taste.

If color needs to be darkened somewhat, it can be done with a small amount of Kitchen Bouquet.