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Ingredients Edit

Sauce Edit

Stuffing Edit

Directions Edit

  1. Stew the chicken along with the remaining ingredients.
  2. Simmer 2½ to 3 hours and cool chicken in broth. Separate

meat from bones and remove skin.

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

Stuffing Edit

  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 Edit

  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.
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