- 3 1/2-pound stewing chicken, cut up, (3 cups cubed cooked chicken)
- 2 teaspoons salt
- 1 pound loaf white bread (8 cups cubed)
- 1 stick (1/2 cup) butter or margarine, melted
- 2 teaspoons rubbed sage
- 2 teaspoons salt
- 1/4 teaspoon pepper
- 1 medium onion, chopped
- 3 tablespoons chicken fat or butter
- 3 tablespoons flour
- 2 1/2 cups chicken broth
- 2 eggs, well beaten
- 1 tablespoon chopped parsley
Cover chicken with water, add 2 teaspoons salt; cook slowly until fork tender. Remove from broth. Keep chicken and broth in refrigerator until ready to use.
Remove crusts from bread. Cut trimmed slices into three-quarter-inch cubes. Place in a 3-quart casserole. Combine melted butter, sage, 2 teaspoons salt, pepper, and onion; pour over bread and toss lightly.
Remove skin and bones from chicken. Cut into three-quarter-inch cubes and arrange over bread.
Melt chicken fat in skillet; add flour; stir to blend. Add broth. Cook and stir until thickened. Remove from heat. Add eggs and parsley; pour over chicken. Cover casserole with lid or foil and bake in a moderate oven (350’F), 30 minutes. Uncover and bake 15 minutes more. Serve hot with cranberry relish or sauce.
Yield: 10 servings.