Chef Landry’s Roasted Chicken

5 1/2 ounces margarine or butter

1 gallon chicken stock

1 cup soft flour

8 chicken quarters

Yellow food coloring

Chef 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