Sis Chicken And Dressing Margaret Bragg Recipe 435 Food

SIS' CHICKEN AND DRESSING (MARGARET BRAGG) RECIPE - (4.3/5)

Steps:

• 1. Boil chicken in salted water until done, "till it's so tender it falls off the bone." (Boil for at least 1 hour.) Chicken legs can be substituted. Chicken breasts can also be substituted, "but it ain't as good," Mama says. Break the chicken into small pieces, but do NOT shred. Be careful to discard small pieces of bone and gristle, but do NOT discard the skin. "That's where your flavor is." 2. In a large bowl, break up cooked cornbread into small pieces; gradually stir in the chicken broth, mixing until you have a moist, pudding-like consistency. Stir in chicken, beaten egg, onion, celery, and seasonings. Pour into iron skillet. A pan is fine, if you are a Philistine. 3. Bake in preheated oven at 375º until the top of the dressing is crisp and golden brown and the inside is creamy. (This could be anywhere from a half hour to 45 minutes, depending on the oven.) A spoon should make a faint cracking noise as it breaks the surface of the dressing. 4. Serve with green beans, mashed potatoes, and cabbage-and-carrot slaw.

FLO'S CHICKEN AND DRESSING

Steps:

• Preheat the oven to 375 degrees F.
• For the stock: In a large stock pot, combine the chicken, onions, carrots, celery, garlic, salt, pepper, bay leaves, thyme and water. Season heavily with salt. Place the pot over medium heat and bring to a boil. Reduce heat to medium low and simmer for about 2 hours, or until the chicken is tender. Remove the pan from the heat and cool the chicken completely in the cooking liquid. Remove the chicken and strain the liquid, set aside. Remove the skin, fat and bones from the chicken. Medium dice the chicken meat and set aside.
• For the dressing: In a saute pan, over medium heat, melt the butter. Add the onions and celery. Season with salt and pepper. Saute for 3 to 4 minutes, or until wilted. Add the garlic and continue to saute for 1 minute. Remove from heat and pour into a large mixing bowl. Add the bread cubes, sage, parsley, and egg. Mix well. Season with salt and pepper. Add the diced chicken meat. Stir in enough of the stock, so the mixture is very wet, about 3 to 4 cups. Allow the dressing to sit for 30 minutes. **Add more of the stock if needed. The mixture should still be very wet after it has set. Butter a deep casserole baking dish and pour in the mixture. Bake for about 1 hour, or until bubbly and golden brown. Spoon onto serving plates and garnish with parsley.