1 c  Flour
1 c  Oil
1    Chicken, about 4 lbs, cut up
2 lg Onions, chopped
1 c  Celery, chopped
2 ts Parsley, chopped
2 ts Green onion tops, chopped
Salt
Black pepper

Brown the chicken in the oil. Take the chicken out. Add the flour to the
oil and make a medium brown roux. Cook onions and celery in the roux. Put
chicken back in and add 1 gallon of water slowly . Cook slowly until
chicken is almost ready to fall off the bones. Add water as needed. Salt
and pepper to taste. Add parsley and onion tops. Serve over rice.