Chef Landry’s Roasted Chicken 5 1/2 ounces margarine or butter1 gallon chicken stock1 cup soft flour8 chicken quartersYellow food coloringChef Landry’s Cajun Seasoning Directions:1. Boil chicken stock.2. Make a roux of margarine and flour, cook for 3 minutes on high stirring constantly.3.Add roux to boiling stock whip until smooth. Simmer slowly 10 minutes, or until flour is completely cooked.4. 8 chicken quarters seasoned with Chef Landry’s Cajun Seasoning. Bake at 400 degrees until done (about 40 minutes).Making 8 servings