Red Bud Day Casserole Or Mrs. Jones' Scalloped Chicken

• 1 fat 5 lb. hen
• 1 carrot
• 1 sliced onion
• 2 tsp. salt
• 2 qt. water
• 1 1/2 loaves 2 day old bread, crumbled (don't use crusts)
• 1/2 c. butter
• 6 sprigs parsley
• 1 diced onion
• 2 large pieces celery
• ground giblets
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 tsp. poultry seasoning
• 6 Tbsp. chicken broth (no more)
• 1 c. chicken fat
• 4 c. chicken broth
• 1 c. milk
• 1 c. flour
• 2 tsp. salt
• 4 eggs
• 1 c. dry bread crumbs
• 1/2 c. melted butter

1. Cook the hen slowly for 2 1/2 hours, or until meat falls from bones, with the carrot, sliced onion, 2 teaspoons salt and 2 quarts water.
2. Cool bird in its own liquid.
3. Skim fat; separate meat and skin from bones.
4. Put skin through meat grinder and cut meat in bite size pieces.
5. Cook and grind giblets.
6. Crumble and mix the bread.

hen, carrot, onion, salt, water, loaves, butter, parsley, onion, celery, ground giblets, salt, pepper, poultry seasoning, chicken broth, chicken fat, chicken broth, milk, flour, salt, eggs, bread crumbs, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=692788 (may not work)