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

 * 1/2 c. chicken fat
 * 1/2 c. flour
 * 2 c. chicken broth
 * 2 eggs, slightly beaten
 * 1/3 c. dry sherry wine
 * ground chicken skin
 * salt, celery salt and pepper

Stuffing

 * 1/4 c. chopped onion
 * 1/4 c. chopped celery
 * 1/4 c. chicken fat
 * 6 c. soft bread crumbs
 * 1/2 tsp. monosodium glutamate
 * 3/4 tsp. salt
 * 1/4 tsp. pepper
 * 1 1/2 tsp. poultry seasoning
 * 1/4 c. chicken broth

Directions
1. Stew the chicken along with the remaining ingredients.

2. Simmer 2 1/2 to 3 hours and cool chicken in broth. Separate meat from bones and remove skin.

3. Chop skin and giblets fine (hold for sauce). Strain broth off and skim off fat (save all).

4. Stuffing: Saute the chopped onion and celery in 1/4 cup chicken fat for 5 minutes. Add to the bread crumbs, and the remaining stuffing ingredients also and mix.

5. Sauce: Melt the 1/2 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 degrees for 30 minutes. May make ahead and store in refrigerator or freezer.