Glorified Chicken


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                                           PAGE 79

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GLORIFIED CHICKEN

Submitted by Lythene Lambert from Kansas

DRESSING

2/3 cup butter or chicken fat

1/3 cup onion, minced

3/4 cup celery, chopped

 1 can water chestnuts

2 teaspoon salt

1/3 teaspoon pepper

1 teaspoon sage

1/2 teaspoon thyme

8 cup dry bread cubes

3 eggs, beaten

Cooked giblets, chopped

 Ground chicken skin

  Saute onion, celery and chestnuts in butter over low heat until onions are clear. Combine all ingredients , blending well. Add milk or chicken broth to moisten if necessary.


1 ( 5-6 pound ) hen

1 cup chicken fat

4 egg yolks, beaten

1 cup flour

1 1/2 quart milk or part broth

1 can mushroom soup

2 quart dressing

1/2 cup butter, melted

2 cup crushed crackers

   Cook hen until tender; bone and cut meat into bite-size pieces. Blend chicken fat with egg yolks until smooth. Add flour and blend well. Stir in milk to make a sauce ; add soup. Place a layer of dressing in an oblong pan; cover with half of sauce. Add chopped chicken and remaining sauce. Top with buttered cracked crumbs. Bake at 350 F. degrees for 35-40 minutes.

YIELD:  18-20 Servings

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