how to cook poul due

[yak'em-n-stack'em]

Pot Roast of Poule D'eau
Prep time 2 hours
Serves 6-8

8 boneless skinless poule d'eau breasts
salt and black pepper
Granulated garlic to taste
Poultry seasoning to taste
1/2 cup of bacon drippings
2 onions, chopped
2 stalks celery, chopped
1 bell pepper, chopped
4 cloves garlic, minced
1/4 cup sliced mushrooms
3/4 cup sherry
1 (10 3/4 ounce) can chicken broth
Louisiana Hot Sauce

Season breast well with salt, pepper, garlic and poultry seasoning. In a large cast iron skillet, heat bacon drippings over medium-high heat. Brown Breasts well in drippings then remove from skillet and set aside. To the skillet ad onions, celery, bell pepper, minced garlic and mushrooms and cook 3-5 minutes or until wilted. Add sherry and chicken broth. Bring to simmer then season to taste with salt pepper an hot sauce. Return to skillet, cover tightly and cook approximately 1 hour or until tender. Additional liquid may be require to retain volume. Serve hot over steamed white rice or baked sweet potatoes

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