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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
  Pepper 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.

Recipe Summary

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Nutrition Rank

Nutrition Facts

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


Chicken And Dressing Recipe