Fry chicken until brown, in its own fat, in a black iron pot. Place in soup pot. Cut up seasonings . Pour off fat from pot. Smother seasonings and take out by rinsing with small amount of water, putting in soup pot with b rice.
All primary cooking is done in a heavy pot and the simmering in a stock pot.
When Artis make this the chicken was served on the bone, but skin and bones can be remove. Bay leaf should be removed. Return chicken pieces to pot. This is not a thick Gumbo and is very deep in flavor. Can easily add more water to stretch broth.