1 large stewing chicken, cut up
6 tbsp. shortening
6 tbsp. flour
1 large onion, chopped
1/4 c. celery, chopped
1 clove garlic, chopped
6 c. hot water
1 tbsp. salt
1 tbsp. pepper
1/2 c. fresh parsley, chopped
1/2 to 1 tbsp. gumbo file

In a large heavy saucepan, brown chicken in shortening. Remove and set aside. Stir flour in until very brown, making a roux. Add onion, celery and garlic; cook until slightly wilted. Gradually add hot water until roux is well blended. Add chicken and seasonings (except gumbo file). Cover with a tight-fitting lid and bring to steaming point. Lower heat and cook until chicken is tender, about 2 hours. Add parsley 5 minutes before removing from heat. Add gumbo file. Serve over cooked rice.