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Prep Time: 30 Minutes Cook Time: 115 Minutes |
Ready In: 145 Minutes Servings: 1 |
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Ingredients:
1 (5-pound) whole chicken |
4 carrots |
4 celery ribs |
1 large onion, quartered |
1 1/2 teaspoons salt |
1 teaspoon pepper |
6 tablespoons butter |
1 tablespoon chicken bouillon granules |
1 teaspoon poultry seasoning |
1/4 cup shortening |
2 cups self-rising flour |
3/4 cup milk |
3 large eggs, lightly beaten |
1 cup coarsely crushed saltine crackers (about 24 crackers) |
1 tablespoon butter or margarine, melted |
Directions:
1. Combine first 6 ingredients and water to cover in a large Dutch oven. Bring to a boil over medium-high heat; reduce heat, and simmer 1 hour or until tender. Remove chicken and cool.
2. Pour 6 cups broth through a wire-mesh strainer into a large bowl, discarding solids. Reserve remaining broth for later use. Whisk 6 tablespoons butter, bouillon granules, and poultry seasoning into strained broth until smooth. Set aside to cool.
3. Cut shortening into flour with a pastry blender or fork until crumbly. Add milk, stirring just until dry ingredients are moistened. Spread dough to a 1/2-inch thickness on a lightly greased baking sheet, forming 1 large hoecake.
4. Bake at 400° for 25 minutes or until golden brown. Cool on wire rack; break into pieces.
5. Skin, bone, and coarsely chop chicken. Layer chicken and hoecake pieces in a lightly greased 13-x 9-inch baking dish. Whisk together chicken broth mixture and eggs; pour evenly over chicken and hoecake pieces.
6. Stir together cracker crumbs and 1 tablespoon melted butter; sprinkle evenly over top of chicken mixture.
7. Bake at 375° for 30 minutes or until golden brown and set. Let stand 10 minutes before serving.
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