Scalloped Chicken

• 1 (6 lb.) hen
• 1 c. chicken fat
• 1 c. flour
• 1 tsp. salt
• pepper to taste
• 4 c. broth
• 2 c. milk
• 4 c. cornbread crumbs
• 1 c. finely chopped celery
• 1/3 c. finely chopped onions
• 1 tsp. salt
• pepper to taste
• 1/3 c. melted butter
• sage to taste

1. Cook hen until tender.
2. Remove from broth; cool and then remove meat from bone.
3. Melt chicken fat and blend with flour. Season with 1 teaspoon salt and pepper to taste.
4. Slowly add broth and milk; stirring constantly.
5. Cook over medium heat until sauce thickens.
6. Combine cornbread crumbs with celery, onions, 1 teaspoon salt, pepper to taste, melted butter and sage.
7. Arrange the chicken which has been cut into bite-size pieces, and the dressing mixture in alternate layers in a very large casserole.
8. Cover with the sauce and bake one hour at 350u0b0.

hen, chicken fat, flour, salt, pepper, broth, milk, cornbread crumbs, celery, onions, salt, pepper, butter, sage

Taken from www.cookbooks.com/Recipe-Details.aspx?id=174809 (may not work)