Chicken And Dressing
|Chicken||5 Pound (1 Chicken)|
|Butter||1⁄3 Cup (5.33 tbs)|
|Minced onion||1⁄4 Cup (4 tbs)|
|Dry bread crumbs||4 Cup (64 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Salt||3 1⁄2 Teaspoon|
|Poultry seasoning||1 Teaspoon|
|Flour||3⁄4 Cup (12 tbs)|
|Buttered crumbs||1 Cup (16 tbs)|
Place chicken in large kettle; add 6 cups water.
Cover; bring to a boil.
Reduce neat; simmer until chicken is tender.
Remove chicken from broth.
Reserve 4 1/2 cups broth.
Chill until fat hardens; reserve 1/2 cup fat.
Remove chicken from bones; cut in chunks.
Melt butter in heavy pan; add onion.
Cook until yellow.
Add half the dry bread crumbs; cook, stirring, until lightly browned.
Turn into bowl; add celery, 2 teaspoons salt, 1/4 teaspoon pepper, poultry seasoning and remaining dry bread crumbs.
Melt reserved chicken fat in heavy pan; blend in flour, remaining salt and remaining pepper.
Cook until bubbly; remove from heat.
Add reserved broth all at once; cook over medium heat, stirring constantly, until thick.
Spread chicken in 13 x 9 1/2 x 2-inch pan.
Top with dry bread crumb mixture; pour broth mixture over top.
Spread with buttered crumbs.
Bake at 350 degrees for 35 minutes.
Serving size: Complete recipe
Calories 6294 Calories from Fat 2919
% Daily Value*
Total Fat 326 g500.8%
Saturated Fat 113.2 g566.2%
Trans Fat 0 g
Cholesterol 1680.8 mg560.3%
Sodium 7240.8 mg301.7%
Total Carbohydrates 294 g98%
Dietary Fiber 14.6 g58.6%
Sugars 15.5 g
Protein 505 g1010.3%
Vitamin A 90.4% Vitamin C 4.1%
Calcium 72.4% Iron 188.1%
*Based on a 2000 Calorie diet