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Scalloped Chicken With Dressing
1 (3-pound) chicken
1/2 cup chicken fat, melted (or substitute with 1/4 cup margarine)
1/2 cup all-purpose flour
4 cups chicken both
1 teaspoon salt
1 teaspoon parsley
diced carrots, to taste
chopped onions, to taste
Dressing:
6 quarts cubed bread
2 c. diced celery
1 teaspoon sage
2 cups chicken broth
1 egg, beaten
1 tablespoon chopped onion
1/2 teaspoon pepper
1 teaspoon salt
1/4 cup chicken fat (or substitute with 1/4 cup margarine)
buttered bread crumbs, for topping
Instructions
ú On the stove top in a stock pot, cook chicken in water with salt, onions, carrots and parsley. When done, strain liquid for broth. Some of this broth will be used in the dressing. Cube chicken.
ú To make the sauce, melt 1/2 cup of chicken fat (or 1/4 cup margarine); add flour and 2 to 4 cups of broth, as needed. (Note: The sauce is a gravy.) Cook and add 1 teaspoon of salt to the sauce. To make the dressing, sautZ onions and celery in a separate pan; then mix with bread crumbs, pepper, sage and 1 teaspoon of salt. Add up to 2 cups of chicken broth, as needed, melted chicken fat (or margarine) and egg; mix lightly. To assemble, put a layer of dressing, using all of the dressing, in the bottom of a greased 9- x 13-inch baking pan. Next, pour half of the sauce (gravy) over the dressing; put a layer of chicken, then pour on the other half of the sauce (gravy). Cover with buttered bread crumbs. Bake uncovered at 350 degrees for 60 minutes.
Yield: 10 servings
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