Scalloped Chicken

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                                                     PAGE 82

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SCALLOPED CHICKEN

Submitted by Grace Setness from California

CHICKEN

1 ( 5 pound ) chicken

1 carrot

1 onion, sliced

2 teaspoon salt

1 bay leaf

Pinch of basil

   Cook chicken with remaining ingredients until tender. Bone meat and remove skin ; cut into slices . Chop skin and cook giblets.

DRESSING:

 1 1/2 loaves of 2 day- old Italian bread

1/2 cup margarine

1 bunch parsley, chopped

6 green onions, chopped

2 large stalks of celery with tops, chopped

1 teaspoon poultry seasoning

Pepper to taste

1 teaspoon salt

6 Tablespoon chicken broth

   Crumble bread. Saute parsley , onions, and celery in margarine for 5 minutes ; mix into bread crumbs lightly with a fork. Grind cooked giblets and add to dressing ; add seasonings and lightly mix in broth.

SAUCE:

1 cup chicken fat

1 cup sifted flour

2 cup milk

4 cup chicken broth

2 teaspoon salt

4 eggs, beaten

Buttered bread crumbs

   Melt fat ; add flour and blend until smooth. Heat milk and broth ; do not boil. Add to butter mixture, stirring constantly. Add salt and cook until thickened, stirring constantly. Add eggs ; cook 3-4 minutes. Add ground skin. Place dressing in a large greased casserole ; cover with half of sauce. Add sliced chicken ; pour on remaining sauce. Top with buttered bread crumbs. Bake at 375 F. degrees for 20 minutes.