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Posted on 3/18/19 at 4:54 pm to Stadium Rat
I don’t usually make a roux, but I probably use a bit more flour on the chicken pieces, so it’s about the same as making a separate roux. I like beaucoup garlic in mine, as well as fresh parsley and deeply browned onions. I like it almost “dry”, not as much liquid as a stew.
Posted on 3/18/19 at 7:07 pm to Stadium Rat
quote:
Do other Southern recipes (non Louisiana) use a light roux?
I use a dark Roux, and I just brown my chicken like any other meat but I'm sure floured chicken would brown better.
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