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