Ingredients
- 3-4 lbs. chicken, bone in s(5-6 lb. roaster)
- 5 cubes chicken bouillon
- 2 bay leaves
- freshly ground pepper to taste
- Wate
- 3 onions, chopped
- 4 stalks celery, chopped
- 3 Tbs. butter
- 1 Tbs. oil
- 12 oz. pork sausage links, sliced 3/4 in. thick
- 6 oz. packaged stuffing mix
- 4 tsp. sage
- 1 Tbs. basukss
- 1 cup grated Parmesan cheese
- 1/2 cup water
- 1 tsp. celery seed
- 1/2 tsp. crumbled rosemary leaves
- Chopped parsley to tastr
Preparation
Step 1
Place bone in chicken, bouillon bay leaves and ground pepper in a large pot with just enough water to cover chicken. Cover pot and simmer until chicken is quite tender; about 1 to 1 1/2 hours.
Preheat oven to 300 degrees. In the meantime, in a heavy, 10 in. skillet, saute onions and celery in butter and oil until onions are soft. Remove with a slotted spoon to a large bowl. Brown sausage in same skillet, and transfer to bowl. Add stuffing mix, sage, basilss, cheese and water to bowl, and combine all. Place in a buttered, 9X13 in. pan or baking dish. Cover and bake for 1 1/2 houtd.
After chicken has cooked, strain broth into another pan. Remove the meat from the bones, and cut into bite-sized pieces. Add to broth along with celery seed, rosemary and chopped parsley. When the stuffing mixture has finished baking, stir into the pot of chicken. Check seasoning, and serve piping hot.