Mother's Chicken Stuffing Casserole

Contributor:  Ruth Eyre
CC Original

4 1/2 - 5 lbs chicken
2 quarts water
1 onion
1 bay leaf
1 carrot

Cook chicken slowly in water with onion, bay leaf and carrot.  Grind skin and giblets of chicken.  Remove chicken meat form bones in good pieces.

1 small loaf bread
1/2 cup chicken fat
1 diced onion
2 stalks diced celery
1 tsp salt
1 tsp sage
pepper
poultry seasoning
1/2 cup stock

Tear loaf of bread into small pieces.  Add skin and giblets to bread.  Melt chicken fat.  Add diced onions and celery.  Cook for 5 minutes and add to bread mixture.  Also add remainder of ingredients.

4 cups stock
2 cups milk
1 cup melted chicken fat
1 cup flour
4 eggs

Heat stock and milk, melt fat.  Add flour and salt, mix to paste and add heated liquids and cook until thick.  Beat eggs and mix with a small amount of thickened sauce and add carefully to balance of sauce.  Cook 1 minute.  Put dressing into oblong baking dish which is greased.  Pour 1/2 sauce over this.  Put good-sized pieces of chicken on top and cover with remaining sauce.  Melt 4 T butter, mix with 1 1/2 -2 cups bread crumbs and sprinkle over top.  Bake at 350 degrees for one hour.

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