Scalloped Chicken Casserole

*==__NOTOC__==
== Ingredients ==
* 4 to 5 lb. chicken
* 2 tsp monosodium glutamate
* 1 Tbsp salt
* 2 onions, quartered
* 2 stalks celery
* 2 Tbsp parsley
* 1 Tbsp peppercorns
=== Sauce ===
* ½ cup chicken fat
* ½ cup flour
* 2 cups chicken broth
* 2 eggs, slightly beaten
* ⅓ cup dry sherry wine
* ground chicken skin
* salt, celery salt and pepper
=== Stuffing ===
* ¼ cup chopped onion
* ¼ cup chopped celery
* ¼ cup chicken fat
* 6 cups soft breadcrumbs
* ½ tsp monosodium glutamate
* ¾ tsp salt
* ¼ tsp pepper
* 1½ tsp poultry seasoning
* ¼ cup chicken broth
== Directions ==
# Stew the chicken along with the remaining ingredients.
# Simmer 2½ to 3 hours and cool chicken in broth. Separate
meat from bones and remove skin.
# Chop skin and giblets fine (hold for sauce).
# Strain broth off and skim off fat (save all).
=== Stuffing ===
# Saute the chopped onion and celery in ¼ cup chicken fat for 5 minutes.
# Add to the bread crumbs, and the remaining stuffing ingredients also and mix.
=== Stuffing ===
# Melt the ½ cup chicken fat and blend in the flour; add the chicken broth and cook until thickened.
# Stir a little hot broth into the beaten eggs, and stir back into sauce.
# Add the wine and ground chicken skin. Season with salt, celery salt and pepper.
# To assemble, spread all but 1 cup of stuffing in 12 x 8-inch greased pan.
# Arrange chicken over stuffing.
# Pour sauce over chicken and sprinkle with reserved cup of stuffing. Dust with paprika.
# Bake at 375 °F for 30 minutes. May make ahead and store in refrigerator or freezer.
Category:Casserole Recipes
Category:Chicken Recipes
Category:Main Dish Poultry Recipes