Scalloped Chicken
This unusual recipe combines chicken, stuffing and a rich sauce. It will serve 12 and is perfect for a buffet supper. It also freezes well.
Put a fat 5 lb chicken in a large kettle with a carrot and a sliced onion, 2 tsp salt and 2 quarts boiling water. Cook slowly 2 1/2 hours or until meat begins to separate from the bones. Let bird cool in it's own liquid. When cool, take meat off the bones carefully. Put the skin through the meat grinder. Cook giblets separately in salted water.
Stuffing
While the chicken cooks, make the stuffing. Crumble coarsely 1 1/2 loaves of 2 day old bread. Melt 1/2 cup butter in a heavy skillet. Cut up 6 sprigs of parsley, 6 onions, plus tops or 1 medium onion and 2 large pieces of celery with their tops. Cook the vegetables in the butter on low heat for 5 minutes. Mix into bread crumbs with a fork to keep it fluffy.
Grind the giblets and add 1 tsp salt, a dash of pepper and 1 tsp of poultry seasoning. Finally, mix in 6 tbsp of the chicken broth.
Sauce
Skim the fat off the broth and melt 1 cup in a heavy saucepan. Add butter if short of fat. Heat 4 cups chicken broth and 1 cup milk together, but do not boil. Stir 1 cup sifted flour into melted fat until smooth. Add broth and milk mixture slowly, stirring constantly. Add 2 tsp. salt. Cook until very thick. When cooked, beat 4 eggs slightly and mix in a little of the sauce. Then combine sauce and eggs and simmer for another 3 or 4 minutes. Add chicken skin.
Grease one large or two small casseroles. Put stuffing in the bottom lightly. Pour over it, half the sauce, then the chicken cut in nice bite-sized pieces. Add remaining sauce. Top with buttered (4 tbsp) dry bread crumbs (1 cup). Bake at 375 for 20 - 30 min or until crumbs are golden brown and the chicken is hot all through.
- - Mrs. H. H. Russ
Trinity Treasures, Trinity Lutheran Church, Blue Earth, MN 1966
This unusual recipe combines chicken, stuffing and a rich sauce. It will serve 12 and is perfect for a buffet supper. It also freezes well.
Put a fat 5 lb chicken in a large kettle with a carrot and a sliced onion, 2 tsp salt and 2 quarts boiling water. Cook slowly 2 1/2 hours or until meat begins to separate from the bones. Let bird cool in it's own liquid. When cool, take meat off the bones carefully. Put the skin through the meat grinder. Cook giblets separately in salted water.
Stuffing
While the chicken cooks, make the stuffing. Crumble coarsely 1 1/2 loaves of 2 day old bread. Melt 1/2 cup butter in a heavy skillet. Cut up 6 sprigs of parsley, 6 onions, plus tops or 1 medium onion and 2 large pieces of celery with their tops. Cook the vegetables in the butter on low heat for 5 minutes. Mix into bread crumbs with a fork to keep it fluffy.
Grind the giblets and add 1 tsp salt, a dash of pepper and 1 tsp of poultry seasoning. Finally, mix in 6 tbsp of the chicken broth.
Sauce
Skim the fat off the broth and melt 1 cup in a heavy saucepan. Add butter if short of fat. Heat 4 cups chicken broth and 1 cup milk together, but do not boil. Stir 1 cup sifted flour into melted fat until smooth. Add broth and milk mixture slowly, stirring constantly. Add 2 tsp. salt. Cook until very thick. When cooked, beat 4 eggs slightly and mix in a little of the sauce. Then combine sauce and eggs and simmer for another 3 or 4 minutes. Add chicken skin.
Grease one large or two small casseroles. Put stuffing in the bottom lightly. Pour over it, half the sauce, then the chicken cut in nice bite-sized pieces. Add remaining sauce. Top with buttered (4 tbsp) dry bread crumbs (1 cup). Bake at 375 for 20 - 30 min or until crumbs are golden brown and the chicken is hot all through.
- - Mrs. H. H. Russ
Trinity Treasures, Trinity Lutheran Church, Blue Earth, MN 1966
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