Mistwalker
Gold Member
- Joined
- Dec 22, 2007
- Messages
- 19,017
Simple southern chicken and dressing. This is one of my favorite dishes both in flavor and in cooking technique. It's simple, can be made in stages, and no stage requires babysitting, and you can do other things during them.
Not a lot of blade play in this one, but what is done is done with my Woodsman
Make a pan of corn bread
Boil one whole chicken in a large stock pot (this one is an 8qt)
If you are going all at once then once the cornbread is made tear into large pieces to allow cooling and drying. Then tear the chicken into pieces to cool.
Save the broth, it was the reason for boiling the chicken
crumble the corn bread into bread crumbs. Maybe a ten cups of bread crumbs here give or take.
Add sage to taste. I like lots of sage and used about half this container. Ground goes further, but rubbed will work as well, it's just more coarse.
Stir in the sage thoroughly and separate the chicken
Take a couple of celery staks and cut into ¼ inch or so strips (smaller or larger if you prefer) and then dice. Probably a cup and a half here.
Dice some onion. Once again about a cup to a cup and a half depending on how much you like oinion.
Add celery and onions to bread crumbs and stir thoroughly
Dip broth rather than pour to avoid getting any small bits of bone or gristle in the mix.
Add broth to mix until very moist, almost like corn bread batter again.
Add in the chicken, and stir thoroughly again.
A note here. At this point however strong the flavor is now, it will be slightly stronger once it's been baked and a lot of the moisture lost.
Transfer to baking pan and place in a roughly 350 degree oven for aprox one hour give or take, depending on how moist or dry you like yours.
Then serve. I like it as an entree with vegetables, you can do less chicken and make it a side.
My lunch and dinner for the next few days
Not a lot of blade play in this one, but what is done is done with my Woodsman
Make a pan of corn bread
Boil one whole chicken in a large stock pot (this one is an 8qt)
If you are going all at once then once the cornbread is made tear into large pieces to allow cooling and drying. Then tear the chicken into pieces to cool.
Save the broth, it was the reason for boiling the chicken
crumble the corn bread into bread crumbs. Maybe a ten cups of bread crumbs here give or take.
Add sage to taste. I like lots of sage and used about half this container. Ground goes further, but rubbed will work as well, it's just more coarse.
Stir in the sage thoroughly and separate the chicken
Take a couple of celery staks and cut into ¼ inch or so strips (smaller or larger if you prefer) and then dice. Probably a cup and a half here.
Dice some onion. Once again about a cup to a cup and a half depending on how much you like oinion.
Add celery and onions to bread crumbs and stir thoroughly
Dip broth rather than pour to avoid getting any small bits of bone or gristle in the mix.
Add broth to mix until very moist, almost like corn bread batter again.
Add in the chicken, and stir thoroughly again.
A note here. At this point however strong the flavor is now, it will be slightly stronger once it's been baked and a lot of the moisture lost.
Transfer to baking pan and place in a roughly 350 degree oven for aprox one hour give or take, depending on how moist or dry you like yours.
Then serve. I like it as an entree with vegetables, you can do less chicken and make it a side.
My lunch and dinner for the next few days
I'm hungry.
