2 lg chicken breasts, OR 8 legs OR 6 thighs with bone and skin
12 oz onion, chopped
12 oz celery, chopped
12 oz carrot, shredded
1 yellow crookneck squash, sliced very thin
16 oz package of prepared bread for stuffing, or 1 loaf of day old bread, chopped, or cut in a blender, then left to dry out for at least 1 hour, stirring occasionally. If you live in a humid climate, this make take longer, or require the crumbs be spread on a pan and place in the oven on warm. Left over biscuits or cornbread can also be added to the crumbs.
1 t salt
2-2 t rubbed sage
1/2 t black pepper
1/2 t paprika
2 boiled eggs, chopped fine
4 c chicken stock
2 c water
- Brine the washed chicken in a quart of water with 6T salt for 2 hours (in fridge)
- Bring water and stock to a boil, then add chicken, celery, onion, and carrot. Simmer on high until chicken is very tender, then strain off liquid into a separate pan, and remove chicken. Throw away the chicken skin and bones, then chop and shred the meat into 1/2″ pieces. Add chicken and veggies back to the stock, along with seasonings and squash.
- Reduce stock to no more than 3 cups total, then add bread crumbs (or crumb mixture if you have added biscuits or cornbread,) and chopped eggs
- Preheat oven to 350
- Add all the mixture to a deep baking dish sprayed with PAM, and cover lightly with foil. Bake for 30 minutes, then remove foil cover and bake another 20-30 minutes until brown. Dust lightly with paprika and serve with a green vegetable or salad.
This recipe should serve 6-8 people for about 13.00.