2 lb. fryer
2 or 3 c. cut okra
2 med. onions, chopped
1 bell pepper, chopped
1 can tomatoes
1/2 c. oil
2 tbsp. flour
2 tbsp. oil or bacon drippings
Pinch of sweet basil
2 cloves minced garlic
Salt & red pepper to taste
Green onion tops, chopped
Fresh parsley or parsley flakes, chopped fine

Cut chicken into pieces and boil in about 1 gallon of water. Remove and debone. Cook okra, onions, bell pepper and tomatoes in oil slowly for about 30 minutes or until okra is not slimy. Make a roux with 2 tablespoons flour and 2 tablespoons oil. Add roux, vegetables and chicken to hot chicken broth. Add other seasonings and cook slowly for about 2 to 2 1/2 hours. Before serving, add fresh onion tops and parsley. Serves 6.

ROUX:

Use a heavy skillet and melt fat (2 tablespoons bacon drippings or shortening). Add flour (2 tablespoons). Always have as much or more fat than flour. Place over low heat and stir constantly until a rich brown. Be sure all signs of whiteness in the flour are gone. Do not burn. Even a slight burn will ruin the best sauce or gravy.