mama's chicken n dressin'

Name: Mama's Chicken n Dressin'
Cuisine: Southern
Ingredients: - 2 whole chickens cut into pieces; - 2 onions quartered; - 4 ribs celery; - 4 carrots; - 2 quarts water (more if needed to completely cover chicken & vegetables); ## THE DRESSING; - chicken meat; - 4 – 6 cups chicken stock; - 11 cups crumbled cornbread; - 11 cups cubed and toasted white bread (or a mix of bread cubes, crackers or crumbled biscuits); - 2 cups onion, chopped; - 1 cup celery, chopped; - ½ cup butter; - salt to taste; - ground black pepper to taste; - 4 eggs, beaten

77 Pinches 1 Photo

Renée G.

-, AR

Updated on Oct 6, 2014

Every year since I can remember my mom's side of the family has always had a family reunion on the second Saturday of October. Growing up, all members of the family came back for this reunion - from all corners of the earth, it seemed. Cousins & friends I only got to see once a year were there. Mama always made this chicken & dressing (with no particular recipe...it was just in her head, as many of her wonderful recipes were) along with a four layer coconut cake. Mom now lives in a nursing home; I make chicken & dressing and my sister brings the coconut cake. My brother brings Mom.

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prep time

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method Bake

yield A crowd!

Ingredients

- 2 whole chickens cut into pieces
- 2 onions quartered
- 4 ribs celery
- 4 carrots
- 2 quarts water (more if needed to completely cover chicken & vegetables)
THE DRESSING
- chicken meat
- 4 – 6 cups chicken stock
- 11 cups crumbled cornbread
- 11 cups cubed and toasted white bread (or a mix of bread cubes, crackers or crumbled biscuits)
- 2 cups onion, chopped
- 1 cup celery, chopped
- ½ cup butter
- salt to taste
- ground black pepper to taste
- 4 eggs, beaten

How To Make mama's chicken n dressin'

Step 1

Wash and rinse chicken pieces and place in pot large enough to accommodate chicken, celery stalks, onion, quartered carrots and a good amount of salt and enough water to cover. Cover; bring to boil; reduce to simmer and cook until the chicken is cooked through and beginning to fall away from the bones.

Step 2

Remove chicken to a platter to cool enough to be able to remove meat from bones. Strain all solids from chicken broth; reserving broth for preparing the dressing. Discard vegetables.
Step 3

MAKE THE DRESSING
Step 4

In a large cast iron skillet, sauté the onion and celery in the butter until soft.
Step 5

Add sautéed onion & celery, bread cubes and crumbled cornbread. Mix in 4 cups chicken stock, adding more if needed to make the consistency of cake batter. Fold in meat from stewed chicken being careful not to break up too small.
Step 6

Cover with foil and set in refrigerator overnight.
Step 7

Next day: Add beaten eggs and mix thoroughly; pour into a lightly greased suitable baking pan. (Mom always made in two large baking pans, so I do, too buy now I use the aluminum disposable pans.) Cover with foil and put it in a preheated 350º F oven and bake it until cooked and center is beginning to get firm.
Step 8

Remove foil and bake for 10 – 15 minutes more or until the top begins to crisp and brown around the edges. Remove from oven and allow to set to firm up for 15 – 20 minutes.
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