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Chicken And Dressing

American.Kitchen's picture
Ingredients
  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
  Pepper 1⁄2 Teaspoon
  Poultry seasoning 1 Teaspoon
  Flour 3⁄4 Cup (12 tbs)
  Buttered crumbs 1 Cup (16 tbs)
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Chicken

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