Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Onion | 1 medium (110g) | 44 |
| Celery | 1 stalk (40g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
- =
Directions
Stew the chicken along with the remaining ingredients.
Simmer 2 1/2 to 3 hours and cool chicken in broth. Separate
meat from bones and remove skin. Chop skin and giblets fine
(hold for sauce). Strain broth off and skim off fat (save
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.
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
Category:Recipes
Category:Chicken Recipes
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