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Ingredients
- 1 hen, boiled, boned and cut in pieces
- 2 pans corn bread
- 1 onion
- 1 c. celery
- 3 eggs
- sage to taste
- salt and pepper to taste
Method
- Cook hen until done,
- about
- 1 1/2 to 2 hours.
- Cook 2 pans corn bread and
- let cool. Put cut up chicken in a large roaster pan. (I
- always
- save some of the white breast meat to put in giblet
- gravy.)
- Crumble
- corn bread over meat. Cut up onion and celery.
- Beat 3 eggs with mixer until frothy and add to dressing. Season
- with
- sage, salt and pepper.
- Pour broth from hen
- over dressing.
- Stir well. Add enough broth to stay juicy even after being cooked.
- Bake at 425° for 1 hour.
