Chicken and Dressing
Serving amounts will depend on the size of the chickens and whether or not you leave the crusts on the bread. Round out this meal with a steamed vegetable and a salad.
INGREDIENTS | SERVES 4–8
- 2 tablespoons butter
- 3 stalks celery, diced
- 1 medium yellow onion, diced
- 1 large carrot, peeled and shredded
- 1 cup chicken broth
- 1 loaf white bread, torn into bite-sized pieces
- 5 large eggs
- 2 small chickens, halved
- Salt and freshly ground black pepper to taste
- 4 medium russet potatoes, scrubbed and halved
Preheat oven to 350 °F.
Add 1 tablespoon of the butter and the celery to a microwave-safe bowl; cover and microwave on high for 1 minute. Stir in the onion; cover and microwave for 1 minute. Stir in the carrot; cover and microwave for 1 minute, or until the onion is transparent. Stir in the chicken broth; set aside to cool.
Add the torn bread pieces to a 9" × 13" nonstick baking pan. Whisk the eggs into the cooled broth mixture and pour over the bread; stir, if necessary, to coat all of the bread pieces.
Arrange the chicken halves side-by-side over the bread mixture. Rub the remaining tablespoon of butter over the outside of the chicken halves. Salt and pepper to taste. Arrange the potato halves around the chicken.
Bake for 1 hour, or until chicken is cooked through and the potatoes are tender.
Dressing Down the Dressing
While dressing is traditionally made with day-old or dried bread, the Chicken and Dressing recipe will work with fresh bread, too; just keep in mind that if the bread is fresh, it'll take longer for the bread to absorb the broth-egg mixture you pour over it. It calls for a standard loaf of white bread, but it's good when made with a rich sweet bread like challah.