Stalk Celery Chicken And Dressing

Stalk Celery Chicken And Dressing

Ingredients:
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-size pieces
5 large eggs
2 small chickens, halved

Directions:
Salt and freshly ground black pepper to taste
4 medium russet potatoes, scrubbed and halved
1. Preheat oven to 350°F.
2. 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.
3. 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.
ROTISSERIE CHICKEN WITH BALSAMIC VINEGAR–ROASTED
VEGETABLES
The directions for this recipe are based on making the chicken in a Cuisinart Brick
Oven Premier. Adjust the instructions according to those recommended for the
rotisserie unit you’ll be using.
Yields 6 servings
1 3- to 4-pound chicken