Chicken with Dressings

Preparation info

  • Difficulty


  • Makes



Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Easy-to-serve baked chicken-no bones


  • 1 (3 to 4 lb.) stewing chicken, cut up
  • 1 branch celery
  • 1 onion, sliced
  • 1 tblsp. salt
  • 3 to 4 peppercorns
  • qts. dry bread cubes
  • ½ tsp. rubbed sage
  • tsp. pepper
  • ½ tsp. salt
  • ¼ c. minced onion
  • c. butter or chicken fat
  • ½ c. fat (from broth)
  • ¾ c. flour
  • tsp. salt
  • tsp. pepper
  • 4 c. chicken broth
  • 4 egg yolks, well beaten


  • Place chicken, celery, onion, salt and peppercorns in water to almost cover. Simmer until chicken is tender, about 2 hours. Remove chicken from bones in good-size pieces. Arrange in 2-qt. casserole. (Cool and refrigerate if you like.)
  • Combine bread cubes, sage, tsp. pepper and ½ tsp. salt. Brown onion in butter; add to bread mixture. Spread over chicken.
  • Melt fat in heavy skillet; add flour with tsp. salt and ⅛ tsp. pepper; stir until smooth. Blend in strained chicken broth; cook until thick and smooth, stirring constantly.
  • Mix a little hot gravy with yolks; pour yolks into remaining gravy. Cook over medium heat about 3 minutes, stirring constantly. Pour over casserole.
  • Bake in moderate oven (375°) 35 minutes or until custard gravy is set and golden brown on top.