Flo's Chicken And Dressing

Recipe Ingredients

		For The Stock
1		Chicken - (abt 5 lbs) - rinsed, innards
		Removed, and patted dry
2		Onions - quartered (medium)
4		Carrots - peeled, chopped (medium)
4		Celery stalks - chopped
4		Garlic cloves
		Salt - to taste
		Freshly-ground black pepper - to taste
2		Bay leaves
3 sections		Fresh thyme
		Water - to cover
		For The Dressing
2 tablespoons	30ml	Butter
2 cups	125g / 4.4oz	Chopped onions
1 cup	110g / 3.9oz	Chopped celery
		Salt - to taste
		Freshly-ground black pepper - to taste
2 teaspoons	10ml	Chopped garlic
2 cups	125g / 4.4oz	Cornbread cubes
2 cups	474ml	White bread cubes
2 tablespoons	30ml	Ground sage
1/4 cup	10g / 0.4oz	Finely-chopped fresh parsley leaves - plus extra
		For garnish
1		Egg (large)

Recipe Instructions

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.)

Preheat the oven to 375 degrees. 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.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D57) - from the TV FOOD - NETWORK

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