This explanation seems implausible to me.

http://news.yahoo.com/s/ap/20090215/ap_on_bi_ge/gas_prices_unhinged

Eric’s Website

Here is another wonderful recipe from my Aunt Dot’s cookbook All the Foods We’ve Loved Before.  It is adapted from Uncle Bertrand’s version of chicken gumbo.

1          large fryer (or equivalent in breast and thighs) cut up

1 ½      medium onions, chopped

1          large bell pepper, chopped

5          cloves garlic, chopped fine

4          cubes chicken bouillon

¾         tsp poultry seasoning

Cooked rice

File

Olive oil

Clean chicken and remove skin.  I use a Dutch oven for this dish.  Spray bottom of pan with Pam to avoid sticking.  Put in the chicken skin and cook the fat out until skin is crisp.  The fat rendered from the skin helps give the gumbo a little bit more chicken flavor.  Besides, Penny (our son Steven’s dog that is staying with us awhile) loves chicken cracklings.

Salt and pepper chicken pieces and fry them until they are light brown.  Set aside.  Add onion, celery, bell pepper and garlic.  Add oil, if needed, to sauté vegetables until they are limp.  Sprinkle vegetables with a small amount of salt and pepper.  The will smell soooo good.  Remove from pan and set aside.

Add 1/3 cup flour and make a roux.  Do not let the flour get too brown, just a light tan color.  Add about 2 ½ quarts boiling water, slowly, to roux, and 4 cubes of chicken bouillon.  Taste broth and add more seasoning if necessary.

Return browned chicken and vegetables to broth.  Just before serving, thicken with about 3 tablespoons cornstarch in about 1/3 cup cold water.  Slowly stir the slurry into broth, letting it return to a slight boil.  Cook very slowly, about ten minutes.

Serve over steamed rice sprinkled with file, as desired.  Serves eight.

Eric’s Website