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Scalloped chicken

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Ingredients/Components

milk - 1 c
butter - 1/2 c
sifted flour - 1 c
slightly beaten eggs - 4 item
carrots - 1 item
salt and pepper - 1 item
ribs celery - 2 item
poultry seasoning - 1 item
dry bread crumbs - 1 c
onions, sliced - 1 item
scallions - 6 item
chicken whole - 5 lb
1/2 loaves 2 day old bread - 1 item

How to make scalloped chicken:

Put chicken in 2 quarts boiling water with carrots, onions and 2 teaspoons salt. Cook slowly until tender and the meat leaves the bones.

Dressing: Crumble day old bread. Save crust to grind later. Cut 6 scallions and some tops (or one onion), 2 ribs of celery and tops (cut in small pieces). Cook vegetables in 1/2 cup melted butter over low heat for 5 minutes. Mix into bread crumbs with a fork to keep light. Add ground cooked giblets if desired. Add 1 teaspoon salt, dash of pepper, 1 teaspoon poultry seasoning and finally, add 6 tablespoons chicken broth.

Sauce: Melt 1 cup chicken fat or butter. Add 1 cup sifted flour to make a smooth paste. Heat 4 cups chicken broth and 1 cup milk together, but do not boil. Add broth mixture to butter and flour mixture and cook while stirring until thickened. Add 4 slightly beaten eggs very gradually to the cooked sauce and continue cooking over low heat 3 to 4 minutes (stirring often).

Grease casserole (this amount will make 2 average sized casseroles). Put dressing in bottom carefully. Pour over it 1/2 of the sauce. Then a layer of cut up chicken meat and then the other 1/2 of the sauce. Top with 1 cup dry bread crumbs, tossed with 4 teaspoons melted butter (sprinkle this over the top). Bake in oven at 375° for 20 minutes or until crumbs are golden brown and scalloped chicken is piping hot all the way through. If made early and chilled first in refrigerator, it will take about 40 minutes to bake.

Recipe categories: Chicken, Main dish, Turkey.

Rating:

3.2

Average rating: 3.2, total votes: 5

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