|Chicken||5 Pound (1 Chicken)|
|Flour||3⁄4 Cup (12 tbs)|
|Dry bread loaf||1|
|Sage leaf||1 Tablespoon|
|Diced onions||2 Cup (32 tbs)|
|Diced celery||3 Cup (48 tbs)|
|Eggs||2 , beaten|
|Cream of mushroom soup||1 Can (10 oz)|
|Corn flake crumbs||1⁄2 Cup (8 tbs)|
Place chicken in large kettle; add 2 quarts water and salt to taste.
Simmer until chicken falls from bones.
Reserve 4 cups broth; chill broth until fat is hardened.
Remove and reserve fat.
Cut chicken into bite-sized pieces; grind skin.
Heat 1/2 cup chicken fat in saucepan; blend in flour.
Add 2 1/2 cups reserved broth slowly.
Cook over low heat, stirring constantly, until smooth.
Add chicken to sauce.
Crumble bread into large bowl; add 2 teaspoons salt, pepper, sage, ground chicken skin, 1/3 cup chicken fat, onions, celery, eggs and soup.
Mix well; spread in large baking pan.
Pour chicken and sauce over top; sprinkle with cornflake crumbs.
Bake at 350 degrees for 1 hour.