2 stewing chickens
4 big onions
3 bell peppers
1 stalk celery
1 clove garlic
Salt to taste
Pepper to taste
4 bay leaves
1/2 c. oil
2 1/2 c. flour

Cut chicken into individual pieces. Put chicken to boil until tender. Take chicken out of pot, save the stock. Put chicken in frying pan with oil, let fry until brown. Add seasonings, let cook for about 30 minutes. Take stock, add to flour mixture, bring to boil for another 30 minutes. Add chicken to mixture, let cook for 15 minutes on low fire. Serves 24 or more.