Ingredients
1 broiler/fryer chicken (3 to 4 pounds)3 quarts water1 large onion, chopped2 celery ribs, coarsely chopped1 bay leaf1/2 teaspoon salt1/4 teaspoon pepperSTUFFING:6 cups unseasoned stuffing cubes1 tablespoon dried parsley flakes1/2 teaspoon rubbed sage1/2 cup chopped celery2 tablespoons chopped onion2 tablespoons butterSAUCE:1/2 cup butter, cubed3/4 cup all-purpose flour1-1/4 teaspoons salt1/2 teaspoon pepper6 eggs, beaten
Preparation
In a soup kettle, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until chicken is tender.
Remove chicken from broth. When cool enough to handle, remove meat from bones; dice and set aside. Strain broth and skim fat; discard onion, celery and bay leaf. Set aside 6 cups broth for sauce.
In a large bowl, combine stuffing cubes, parsley and sage. Saute celery and onion in butter until tender. Add to stuffing mixture and mix well; set aside.
In a large saucepan, melt butter. Whisk in flour, salt and pepper until smooth. Gradually add reserved broth; bring to a boil. Reduce heat; cook and stir for 2 minutes. Remove from the heat. Stir a small amount into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.
In a greased 13-in. x 9-in. baking dish, layer half of the chicken, stuffing and sauce. Repeat layers. Cover and bake at 350° for 45 minutes. Uncover; bake 15-20 minutes longer or until a knife comes out clean.
