This makes a wonderful, filling meal-in -a-dish. I really
suggest to those of you who have never made chicken stock that you follow
the recipe and try it. Even though there are several very good commercial
chicken stocks on the market, there's nothing like the flavor of homemade
stock; not to mention the aroma that fills your house while it's cooking!
Preparation Time: 1 1/2 hours Serving Size: 6
- 1 whole chicken
- 1 rib celery, quartered
- 1 small onion,
- 1 carrot, peeled, halved and quartered
- 2 cloves garlic, sliced in half
- 5 sprigs parsley
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- 10 pepper corns
- (1) 8-ounce package Pepperidge Farm cornbread stuffing
mix, dry
- 1 stick (8 tablespoons) unsalted butter
- (1) 10 3/4 ounce can cream of chicken soup
- (1) 10 3/4 ounce can cream of celery soup
- cranberry sauce (as a side dish)
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Without peeling the onion, cut the top and root ends off,
leaving about a quarter of an inch of the onion intact on each
end. Wash whole chicken and place in a large stockpot with celery,
onion top and root, carrot, garlic, parsley and peppercorns.
Cover with water and bring just up to a boil. Lower heat and
simmer gently for 30–45 minutes, until chicken is just
done, skimming the top as it cooks. (This makes for clear stock.)
Cool long enough to handle chicken and remove to a plate. Strain
stock, discarding used vegetables. Remove chicken meat from
the bones and break into bite-size pieces. Season to taste with
slat and pepper.
Preheat oven to 350°. In a large bowl, melt the butter
in the microwave. Pour in the dry stuffing mix and stir
to combine. Spread one third of the buttered stuffing mix in
the bottom of a rectangular casserole dish with at least a 2-quart
volume. Evenly layer half of the chicken meat over the stuffing
mix. In another small bowl, combine the cream of chicken soup
and 1 soup can full of the stock (10 3/4 ounces). Spread over
the chicken in the casserole. Layer another third of the stuffing
mix over the soup mixture and follow with the last half of the
chicken meat. In the now empty small bowl, combine the cream
of celery soup and another soup can full of stock (10 3/4 ounces).
Spread over the chicken in the casserole dish. Top with the
remaining stuffing mix. Bake at 350° for at least 45 minutes
or until top is brown and casserole is bubbly. Serve with cranberry
sauce to put it over the top!.
The remaining chicken stock can be frozen in 8 ounce freezer-safe
bowls; or, pour into ice-cube trays and freeze. This allows
you to have chicken stock on-hand at any time.
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