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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 6 |
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This recipe is really old. It starts out with stew one chicken; this is when chickens were tough. Uou need to put chicken skin through food chopper; I am not sure why; tried to look for explanation and found none; if you know please mail me, I am curious. Ingredients:
1 chicken |
1 onion, chopped |
1 stalk celery, chopped |
1/3 cup butter or 1/3 cup chicken fat |
6 cups breadcrumbs |
2 eggs |
1/2 teaspoon baking powder |
1 teaspoon salt |
1/2 teaspoon pepper |
2 teaspoons sage |
1 1/2-2 cups milk |
2 cups chicken broth |
Directions:
1. Stew one chicken; cut into pieces; put skin through food chopper.
2. Fry onions and celery in butter or chicken fat until just tender, not brown.
3. In a bowl mix bread crumbs, eggs, and baking powder, and seasonings which you use to taste.
4. Mix well.
5. Add onions and celery and ground skin.
6. Add enough milk to moisten; recipe said 1-1/2 to 2 cups milk.
7. Put chicken on bottom of baking dish.
8. Cover with dressing.
9. Pour chicken broth over until it can be seen in pan.
10. Bake for 1 hour to 90 minutes at 375 degrees Fahrenheit.
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