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Ingredients
- 1 whole (5-pound) chicken
- 4 carrots
- 4 celery ribs
- 1 large onion quartered
- 1 1/2 teaspoons salt
- 1 teaspoon pepper
- 1 tablespoon chicken bouillon granules
- 1 teaspoon poultry seasoning
- 1/4 cup (2-ounces) shortening
- 2 cups self-rising flour
- 3/4 cup milk
- 3 large eggs lightly beaten
- 1 cup saltine crackers (about 24) coarsely crushed
- 1 tablespoon butter melted
Preparation
Step 1
Prep: 30 min., Cook: 1 hr., Bake: 55 min., Stand: 10 min.
Combine first 6 ingredients and water to cover in a large Dutch oven. Bring to a boil over medium-high heat; reduce heat, and simmer 1 hour or until tender. Remove chicken, and cool.
Pour 6 cups broth through a wire-mesh strainer into a large bowl, discarding solids. Reserve remaining broth for later use. Whisk 6 tablespoons butter, bouillon granules, and poultry seasoning into strained broth until smooth; let cool.
Cut shortening into flour with a pastry blender or fork until crumbly. Add milk, stirring just until dry ingredients are moistened. Spread dough to a '/2-inch thickness on a lightly greased baking sheet, forming 1 large hoecake.
Bake at 400° for 25 minutes or until golden brown. Cool on a wire rack; break into pieces.
Skin, bone, and coarsely chop chicken. Layer chicken and hoecake pieces in a lightly greased 13- x 9-inch baking dish. Whisk together broth mixture and eggs; pour over chicken and hoecake pieces.
Stir together cracker crumbs and 1 tablespoon melted butter; sprinkle evenly over chicken mixture.
Bake at 375° for 30 minutes or until golden brown and set. Let stand 10 minutes before serving. Makes 1 0 to 12 servings.