Scalloped Chicken Casserole

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 c. chicken fat
 * ½ c. flour
 * 2 c. chicken broth
 * 2 eggs, slightly beaten
 * ⅓ c. dry sherry wine
 * ground chicken skin
 * salt, celery salt and pepper

Stuffing

 * ¼ c. chopped onion
 * ¼ c. chopped celery
 * ¼ c. chicken fat
 * 6 c. soft bread crumbs
 * ½ tsp. monosodium glutamate
 * ¾ tsp. salt
 * ¼ tsp. pepper
 * 1½ tsp. poultry seasoning
 * ¼ c. chicken broth

Directions
meat from bones and remove skin.
 * 1) Stew the chicken along with the remaining ingredients.
 * 2) Simmer 2½ to 3 hours and cool chicken in broth. Separate
 * 1) Chop skin and giblets fine (hold for sauce).
 * 2) Strain broth off and skim off fat (save all).

Stuffing

 * 1) Saute the chopped onion and celery in ¼ cup chicken fat for 5 minutes.
 * 2) Add to the bread crumbs, and the remaining stuffing ingredients also and mix.

Stuffing

 * 1) Melt the ½ cup chicken fat and blend in the flour; add the chicken broth and cook until thickened.
 * 2) Stir a little hot broth into the beaten eggs, and stir back into sauce.
 * 3) Add the wine and ground chicken skin. Season with salt, celery salt and pepper.
 * 4) To assemble, spread all but 1 cup of stuffing in 12 x 8-inch greased pan.
 * 5) Arrange chicken over stuffing.
 * 6) Pour sauce over chicken and sprinkle with reserved cup of stuffing. Dust with paprika.
 * 7) Bake at 375°F for 30 minutes. May make ahead and store in refrigerator or freezer.