In a small bowl, combine the parsley, salt, black pepper, cayenne pepper, white pepper, garlic powder, onion powder, dried thyme and sage.
In a dutch oven, melt the 2 tablespoons of bacon fat.
Mix each of the chicken pieces in the small bowl of seasonings so each piece is lightly covered.
Once the bacon fat is ready, brown the chicken pieces in batches until all the pieces are done. It takes about 3-4 minutes per side... set the browned pieces aside.
In the dutch oven, heat the 1/2 cup of remaining bacon fat. Slowly add the flour and make a dark chocolate roux. Once the color of the roux is set, remove the pot from the burner and add the onions, green bell pepper, celery, jalapeno pepper, dried thyme and garlic. Keep stirring until the vegetables have softened - about 5 minutes.
Put the pot back on the burner, add the chicken stock and bring to a boil. Once the pot reaches a boil, add the chicken back to the pot, cover slightly and reduce heat to medium-low. Simmer for 60 minutes.
With 5-10 minutes left, add the mushrooms, green onions and Tabasco Sauce. Here you can also check the flavor and add salt and pepper if needed.
To serve, place the cooked rice on a plate with a couple pieces of the chicken. Pour some of the gravy over the rice and chicken. Enjoy the fall off the bone chicken!