Through the years I have cooked Chicken N Dressing in a variety of ways. I've watched others cook it and tried to copy their recipes. Some I loved and some I had to cull. I finally got down to 3 recipes that I pretty much stick with. If I'm to carry it out, I like The Crock Chicken and Dressing. If I'm serving at home, I like the big 9x13 or 10x14 inch pan pipping hot out of the oven. The Crock Pot I have already posted. Here is the other big oven pan type with Giblet Gravy. I serve them both.
First, in a large cooking pot. cover chicken with water, sprinkle on salt and pepper, cover with lid and boil until chicken is tender and falling off bone, on medium/low heat (start off on high heat and turn down on med/low to cover.)Remove from heat and let cool until chicken can be handled. Chicken will be easy to pull from the bone. Pull chicken from bone, reserving the broth. When chicken is de-boned, place parts with skin removed in a big plastic bowl. Pour enough broth over chicken to prevent it from drying out, cover with lid. Set aside.
Mix cornmeal, flour, baking powder,salt and incorporate with wire whisk. Add the 2 slightly beaten eggs and buttermilk. Add small amount of water if necessary to thin but remains thick, not runny. Mix well.Pour into a Grease large Iron skillet and bake in a pre heated oven at 450 degrees F. until lightly browned.
In an extra large bowl dump the pan of cornbread, COOL to the point of being able to handle. Crumble into small pieces. Heat the 6 slices of day old bread in oven where corn bread came from until dry and crumbly. Crumble into corn bread mixture. Add sage, poultry seasoning, and black pepper. Toss well.
In a blender, pour in 1 cup of cooled broth, add the onion, the 4 pieces of celery, 1/2 of bell pepper, make a puree. Pour over corn bread mixture.
Warm chicken pieces and broth. Remove chicken pieces from broth with a big wooden, slothed spoon. Pour broth over cornbread mixture, stirring until well blended "Smooth" but NOT runny. Slightly beat 4 eggs and add to cornbread/ dressing mixture, stirring until well blended. Add the 2 Tbsp butter, mix well.
Taste to see if you desire more sage or other seasonings. In a large baking pan, (9x13) pour 1/2 dressing mixture. Add several pieces of boiled chicken, press down and add remaining dressing mixture. Press more chicken pieces in on top except the giblet pieces.(liver, gizzard and boney part of wings and legs.)
Bake in a preheated 375 degree oven 30 - 40 minutes, or until it BEGINS to brown on top. Remove from oven. (Have Cranberry Sauce ready as a side dish)
WHILE DRESSING IS COOKING, IN MEDIUM SAUCE PAN, POUR 1/3 QUART OF BROTH,1/2 FINELY CHOPPED ONION, CHOPPED CELERY (1 stalk)the CHOPPED 1/2 BELL PEPPER. BOIL (on med/low)UNTIL VEGETABLES ARE DONE. CHOP UP THE GIZZARD AND LIVER THAT HAS BEEN BOILED (With Hen, and set aside to cool) ALSO A SMALL AMOUNT OF CHICKEN MEAT (wing and lower leg parts). ADD BOILED, CHOPPED EGG. DISSOLVE CORN STARCH IN 1/4 CUP WATER AND ADD TO MIXTURE TO THICKEN. Cook over low heat to thicken, remove and set aside. SELF SERVE OVER DRESSING AFTER SERVED IN INDIVIDUALS PLATES.(Some folks do not like the Giblet Gravy). So, keep it in a gravy bowl as a side dish.