Chicken Etouffee

Ingredients

• Chicken Stock for Etouffee
• 1/2 lb chicken backs or 1/2 lb chicken neck
• 3 cups cold water
• 1/2 medium onion, unpeeled
• 1 garlic clove, unpeeled and cut in thirds
• 1 stalk celery, with top
• 1 bay leaf
• Flour Coating
• 10 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon red pepper
• Fried Chicken
• 3 lbs chicken pieces
• salt
• garlic powder
• ground red pepper (preferably cayenne)
• vegetable oil (for deep frying)
• Seasoning Mix
• 3/4 teaspoon salt
• 3/4 teaspoon ground red pepper (preferably cayenne)
• 1/2 teaspoon black pepper
• 1/4 teaspoon white pepper
• 1/4 teaspoon garlic powder
• 1/4 cup chopped onion
• 1/4 cup chopped celery
• 1/4 cup chopped green bell pepper
• Roux and Gravy
• 6 tablespoons flour, using reserved extra flour coating
• 1 3/4 cups chicken stock, for etouffee
• Finish
• 4 -6 tablespoons unsalted butter, divided, to your taste
• 6 tablespoons very finely chopped green onions
• chicken stock, as needed
• 2 cups hot cooked rice