Courtesy of Jennifer King and the Susie Bell Family
In order to develop Susie Bell’s famous smothered chicken recipe, her family researched how the dish was prepared through oral history.
Below, they tell us about what they found, give us tips, and let us in on the secrets.
Tips from Susie Bell’s Family
We discovered that oftentimes with heirloom recipes, the way dishes were prepared were commonly passed down through generations. We cross-referenced the oral history against research on ingredients commonly available in the early 1900s. We tried our best to ensure the dish was as historically accurate as possible and we have a few tips to pass along to assist with recreating this dish at home:
We suspect that Susie Bell used a cast iron skillet on a wood stove to prepare her recipes for the restaurant. We strongly suggest you use a cast-iron skillet to make the Cafe’s Smothered Chicken.
From what we know about Susie Bell, she made everything from scratch, including the chicken stock. You are free to use water instead of the chicken stock but we strongly suggest making your own homemade chicken stock. Depending on the size of the chicken pieces you may need more chicken stock than the recipe calls for. Use your judgment to add more chicken stock to loosen the gravy if it looks too thick once you add the chicken stock to the pan.
The most important part of this recipe is the roux and the process can’t be rushed or else the gravy will taste burnt or scorched. A roux must be slowly developed to create a rich and delicious flavor. We truly believe that the roux development elevates this dish to an intermediate-level recipe that possibly can never be truly replicated without Susie Bell’s special touch.
We are confident that Susie Bell only used salt and pepper to season the smothered chicken. It was common for dishes in the early 1900s to use only salt and pepper due to the limited availability of spices. Also, lard was commonly used since vegetable shortening wasn’t widely adopted until the 1960s.
To experience the full expression of the dish, we strongly suggest that you allow the smothered chicken to simmer for at least an hour. This allows times for the flavors to meld together and allow the chicken and bones to permeate the luscious gravy.
Our family hopes that you will enjoy this very special recipe and indulge in a piece of Black Wall Street in your own homes with the people you love. We also hope this dish inspires everyone to remember Susie Bell’s personal philosophy: you are not your circumstance, rise above and create your own reality.
The Recipe
Bell & Little Cafe’s Famous Smothered Chicken
Ingredients
Whole Chicken Cut in Pieces
1/4 cup of Lard
1/2 cup of All-Purpose Flour
4 cups Chicken Broth or Water
Salt
Pepper
Dutch Oven or Cast-Iron Skillet
1 sm Onion Sliced (optional)
Directions
Heat lard over medium heat. Season chicken pieces with salt and pepper then dredge the chicken pieces in flour seasoned with salt and pepper.
Once the skillet is heated fry chicken in batches until golden brown on all sides. Remove chicken from skillet and set aside. (Note: Chicken does not have to be completely done and can still be pink on the inside).
Over medium-low heat, add ¼ cup flour seasoned with salt and pepper to the pan and continually whisk until the roux is a caramel color.
Slowly add chicken broth or water to skillet stirring quickly to remove any lumps.
Next, add all the chicken pieces and any juices back to the skillet. Cover and simmer for 1 hour. Add salt and pepper to taste and serve over rice.