INGREDIENTS

INSTRUCTIONS

Use a heavy pot, roaster or iron Dutch oven. Caramelize the sugar. Put the
sugar in the pot and set on the flame; watch very closely to not let it
burn. You may have to move the pot about some, but don't let the sugar
burn. Don't leave it for one second! Have a container of cold water setting
near by and when the sugar is a golden brown, pour in about 2 cups or so of
the water and let it boil the sugar loose. Have your chicken ready and drop
it all into the sugar water at once. Add salt and pepper seasoning. Have
onions and garlic all prepared before hand and add these to the chicken
after the water has boiled down and your chicken is sort of frying. Stir
meat, onions and garlic about every few minutes. Heat and add 1/3 cup water
and put the lid on the pot and when it sounds like it is frying, add
another 1/3 cup cold water and stir around so the brown gravy juice gets on
every piece. When you check the chicken and it is tender, add about 2 cups
of water and let it boil a little, then it is ready to eat over rice or
creamed potatoes.
About Chicken Rusty Gravy: When I was about 33 years old, an old great aunt
came to stay a week with us. She told me about this rusty gravy and why it
was called this. She was born and raised in Louisiana where mostly French
settlers lived at that time. She had kept this little trick to herself all
those years, then she decided to let me in on it. I have guarded it
carefully until now. I did teach my children how to cook this, my boys and
girls. This method can be used for pork, venison, duck, in fact any kind of
meat, even wild birds. I have gone into detail about it, but once you learn
how you can get along without so much detail. For beginners it will be
difficult, but for an old cook, not so hard. Hull
Posted to recipelu-digest Volume 01 Number 405 by "Diane Geary."
<diane@keyway.net> on Dec 27, 1997

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