Ingredients

• First Mixture:
• 1 5-lb. fat hen
• 1 medium carrot
• 1 medium onion
• 2 tsp. salt
• 1 1/2 qts. water
• Third Mixture:
• 4 cups chicken broth
• 1 cut chicken fat
• 1 cup sifted plain flour
• 1 cut sweet milk
• 4 eggs, beaten
• Second Mixture:
• 1 medium onion
• 2 large stems celery
• 1/2 cup margarine
• 1 reg. loaf break - broken in pieces.
• 1 tsp. salt
• 1/8 tsp. black pepper
• 1 tsp. poultry seasoning
• 6 Tbsp. chicken broth
• Topping:
• 1 cup dry bread crumbs

Method

1. Directions: Place hen, carrot, onion, salt, and water in large pot. Cook until tender. Cool in broth. Remove meat from bones and chop in small pieces. Chop onion and celery. Saute in margarine for five minutes. Mix with broken bread. Add salt, pepper, poultry seasoning and broth. Melt 1 cup chicken fat in large saucepan. Add flour and stir until smooth. Add broth and milk gradually. Cook until thick, stirring constantly. Mix a little sauce with beaten eggs. Combine with remaining sauce; cook about 3 minutes. Grease a 17 x 12 inch pan. Place bread mixture (second mixture) in pan. Pour 1/2 of sauce (third mixture) over this. Add chopped chicken. Pour remaining sauce over all. Sprinkle dry bread crumbs on top.
2. Bake for 45 minutes to 1 hour at 350 degrees. Serves about 20.