Ingredients
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1
-
-
-
1
-
8
-
2
-
1
-
1
-
2
-
4
-
1 - 2
-
-
-
-
Directions
Dances in Garden’s Chicken Casserole, Think of the chicken and stuffing casserole that is made with pre-cooked cubed chicken, cream of soup, and a box of stove top stuffing Don’t MAKE it, just think of it Now forget about the shortcut and spend all day making a dish that may not be quick nor easy but it is way worth it This dish travels well and is great for holiday dinners, pot lucks, church socials, or bringing to families in need of some home cooked food We fight over the leftovers – when there are any , Made for PAC (Spring 2007) It tasted really good but I wonder if I did something wrong because I found it too soggy (and I dislike soggy bread) Husband and daughter liked it and would have given it a 4 and dh fussed at me for giving it a 3 so I’m back to fix things He said it was delicious and I just have a mental block because the bread was soggy The flavor was absolutely yummy I will likely try this again but not put so much of the chicken broth Thanks for posting this DancesinGarden
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Steps
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1
Done
|
Split Cleaned Chicken at the Backbone and Flatten. You Need to Press Down on the Breastbone, and It Might Even Crack. |
|
2
Done
|
Season the Chicken All Over With Salt and Pepper. |
|
3
Done
|
Place on a Rack in Baking Dish. |
|
4
Done
|
Add 1 Cup of Water to Bottom of Pan. |
|
5
Done
|
Roast at 400 Degrees For 1 Hour or Until the Breast Meat Tests Done With an Instant Read Thermometer (about 170 Degrees F). |
|
6
Done
|
Pull White Meat from Bones and Set Aside. |
|
7
Done
|
Break Apart the Rest of the Carcass Into Pieces and Place in a Large Saucepot (this Includes the Dark Meat Pieces). |
|
8
Done
|
Add Water to Almost Cover (about Eight Cups) and the Drippings from Roasting the Chicken. |
|
9
Done
|
Bring to a Boil. Continue to Boil the Chicken For at Least 1 Hour to Make a Flavourful Stock. |
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10
Done
|
Strain Stock, Reserving Liquid. You Should Have About Six Cups. |
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11
Done
|
Remove the Dark Meat from the Bones and Add It to the Reserved White Meat. |
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12
Done
|
Skim the Fat from the Reserved Stock and Place the Fat in a Small Saucepan. You Want About a Tablespoon or Two of Fat. |
|
13
Done
|
Heat to Medium, Then Whisk in the Flour. |
|
14
Done
|
Add About 3 Cups of Stock to the Roux in the Pan, Whisking Constantly. |
|
15
Done
|
Bring to a Boil, and Let Bubble Until Thickened. |
