Scalloped Chicken Recipe
Yummy chicken is a great idea for your lazy Sunday lunch or even for the freind's party that you have planned for the weekend. Try this delicious scalloped chicken it is truly a simple and easy dish to make. Lay out a spread that you would efeel proud of. You definitely need not spend the entire day slogging in the kitchen for great food
Ingredients
| Chicken | 1 5 Pound | |
| Salt | To Taste | |
| Flour | 3/4 Cup (16 tbs) | |
| Bread loaf | 1 | |
| Pepper | 1/2 Teaspoon | |
| 1 tbsp. leaf sage | ||
| Onions | 2 Cup (16 tbs), diced | |
| Celery | 3 Cup (16 tbs), diced | |
| Eggs | 2 Small, beaten | |
| 1 can cream of mushroom soup | ||
| Corn flake crumbs | ||
Directions
Place chicken in large kettle; add 2 quarts water and salt to taste.
Simmer until chicken falls from bones.
Reserve 4 cups broth; chill broth until fat is hard- ened.
Remove and reserve fat.
Cut chicken into bite- sized pieces; grind skin.
Heat 1/2 cup chicken fat in saucepan; blend in flour.
Add 2 1/2 cups reserved broth slowly.
Cook over low heat, stirring constantly, until smooth.
Add chicken to sauce.
Crumble bread into large bowl; add 2 teaspoons salt, pepper, sage, ground chicken skin, 1/3 cup chicken fat, onions, celery, eggs and soup.
Mix well; spread in large baking pan.
Pour chicken and sauce over top; sprinkle with cornflake crumbs.
Bake at 350 degrees for 1 hour.
Simmer until chicken falls from bones.
Reserve 4 cups broth; chill broth until fat is hard- ened.
Remove and reserve fat.
Cut chicken into bite- sized pieces; grind skin.
Heat 1/2 cup chicken fat in saucepan; blend in flour.
Add 2 1/2 cups reserved broth slowly.
Cook over low heat, stirring constantly, until smooth.
Add chicken to sauce.
Crumble bread into large bowl; add 2 teaspoons salt, pepper, sage, ground chicken skin, 1/3 cup chicken fat, onions, celery, eggs and soup.
Mix well; spread in large baking pan.
Pour chicken and sauce over top; sprinkle with cornflake crumbs.
Bake at 350 degrees for 1 hour.
Chef
