Pour water into large pot. Cut chicken into serving size pieces, and brown
in hot shortening. When brown, put in pot with water; add flour to the
shortening, and brown very slowly. Add onion. Let cook until slightly brown
and clear; add to chicken and seasonings. Cook very slowly until chicken is
tender, stirring often. Add green onion tops and parsley. Cook for 10
minutes; add oysters; let cook until oysters curl. Remove from heat, add
fil., and stir; serve at once. To serve, place a serving of cooked rice in
soup plate, add a piece of chicken, fill plate with gumbo. Yield: 10 to 12
servings.
From <The Progressive Farmer's Southern Country Cookbook>, by the editors
of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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