Recipe courtesy of Phyliss Pellman Good
Chicken Roast
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- Level: Intermediate
- Total: 3 hr 30 min
- Prep: 2 hr
- Cook: 1 hr 30 min
- Yield: 4 to 6 servings
- Level: Intermediate
- Total: 3 hr 30 min
- Prep: 2 hr
- Cook: 1 hr 30 min
- Yield: 4 to 6 servings
Ingredients
Directions
- Preheat oven to 350 degrees F.
- Crumble the bread by hand into a large mixing bowl. Melt the butter, then pour it over the bread crumbs. Add the seasonings and chopped celery. Then mix with the deboned chicken chunks.
- Turn into a large roast pan and bake covered for a half-hour to an hour, until heated through. Dampen with water around the edge if it begins dry out. Stir often to prevent sticking.
- Giblet Gravy: Cover heart, neck and gizzard from chicken with about 5 to 6 cups salted water, bring to a boil and cook until tender, about 1 hour. Add liver and cook an additional 10 minutes.
- Lift meat from broth and cool. Cut into small pieces and set aside. Pour broth into bowl and set aside.
- Melt 4 tablespoons butter (or equivalent amount of drippings from chicken roasting pan) in pan where giblets were cooked. Add 1 tablespoon flour for each cup of reserved broth. Brown flour slightly.
- Stir in reserved broth over low heat, stirring constantly until gravy is smooth and thickened. Add giblets to gravy and warm. Serve over mashed potatoes and filling.
