Cut chicken in 5 with scissors. Save backbone for soup. Skillet brown the 4 chicken pieces one by one. First bring chicken to room temperature in deep oven baking dish, in buttermilk, 1/2 hour, turn, soak 1/2 hour more. Wipe off excess buttermilk. Mix cajun spices in melted ghee or lard, less splatter than butter. Brush chicken all over with spiced melted ghee/lard/butter. Brown all sides, in hot cast iron skillet, lid on, put back in buttermilk in deep baking dish in 325F degree oven.

Make Holy Trinity cream sauce from the frying skillet pan drippings: medium heat, add ghee/lard/butter, add flour, brown, add diced vegetables, fry till onion is glazed, add heavy cream, bring to boil.

Pour Holy Trinity cream sauce in the deep oven baking dish. Taste the crust of the chicken. If too spicy for your taste, pour the cream sauce over the chicken, otherwise on the bottom of the baking dish. Bake at 325F degrees till tender, when wing pulls easily off the chicken, about ninety minutes for an old chicken. Serve.