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Old Fashioned Escalloped Chicken




Source of Recipe


internet


List of Ingredients




4 to 5 pound stewing hen
1/3 cup chicken fat
2/3 cup flour
6 eggs
6 cups soft bread crumbs, lightly packed
½ cup dry bread crumbs
½ teaspoon celery salt or ¼ cup diced celery
1 teaspoon salt
1/8 teaspoon pepper
¼ teaspoon sage




Recipe



Stew chicken in salt water until tender. Use plenty of water because you will need 6 cups broth. Chill broth. Cool chicken slightly and remove large pieces of meat from the bones.

Skim 1/3 cup of the chicken fat from broth and melt. Blend in flour, and gradually add 6 cups of chicken broth, stirring constantly. Cook until thickened, about six minutes. Cool and add well beaten eggs and cook slowly three minutes longer, stirring constantly.

Precook onion and celery. Add this to soft bread crumbs with salt, pepper and sage. Toss lightly to mix. Lightly pack dressing in a well oiled shallow pan. Arrange a layer of chicken on top of dressing. Pour custard gravy over chicken and sprinkle top with dry bread crumbs. Bake at 350° for one hour or until mixture is thoroughly heated and bread crumbs are browned. Serves 12.