SCALLOPED CHICKEN

By lindab

ONE OF GRANDMA BEAL'S REIPES.

Ingredients

• FOR GRAVY:
• ONE WHOLE CHICKEN
• 1 QUART CHICKEN BROTH
• 4 TABLESPOONS FLOUR
• 4 TABLESPOONS CHICKEN FAT
• FOR DRESSING:
• 2 QUARTS CUBED BREAD
• 3/4 CUP CHICKEN FAT
• 1/4 TEASPOON SALT
• DASH PEPPER
• 1 1/2 TEASPOON SAGE
• 2 TEASPOONS FINELY CHOPPED CELERY
• 1/4 CUP CHICKEN BROTH

Details

Servings 8

Preparation

Step 1

COOK CHICKEN TILL TENDER IN SALT WATER.
TAKE CHICKEN OUT AND LET COOL.
SAVE BROTH AND LET COOL IN REFRIGERATOR
TAKE CHICKEN FROM BONES AND CUT INTO CHUNKS

TO MAKE GRAVY:
HEAT 1 QUART CHICKEN BROTH IN PAN
ADD: FLOUR AND CHICKEN FAT-COOK TILL THICKENED

TO MAKE DRESSING:
COMBINE-BREAD CUBES-MELTED FAT-SALT-PEPPER
SAGE-ONION AND CHICKEN BROTH.
TOSS WITH FORK DO NOT STIR.

PRESS CHICKEN CHUNKS INTO BOTTOM OF OBLONG PAN.
SPREAD DRESSING ON TOP OF CHICKEN AND PRESS DOWN.
POUR GRAVY OVER TOP.

BAKE 1 HOUR AT 350 DEGREES.