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Add a photoServings: 8
Ingredients
- 3 to 4 lbs. chicken (bone in)
- 5 cubes chicken bouillon
- 2 bay leaves
- Pepper, freshly grnd (to taste)
- Water
Directions
- Place above ingredients in large pot with just sufficient water to cover chicken. Cover pot and simmer till chicken is quite tender, about 1 to 1 1/2 hrs. 4 stalks celery, minced 3 tbsp. butter 1 tbsp. oil 12 ounce. pork sausage links, sliced 3/4-inch thick 6 ounce. packaged stuffing mix 4 teaspoon sage 1 tbsp. basil 1 c. Parmesan cheese 1/2 c. water
- Preheat oven to 300 degrees.
- In the meantime, in a heavy, 10-inch skillet, saute/fry onions and celery in butter and oil till onions are soft. Remove with a slotted spoon to a large bowl. Brown sausage in same skillet, and transfer to bowl. Add in stuffing mix, sage, basil, cheese and water to bowl, and combine all. Place in a buttered 9 x 13-inch pan or possibly baking dish. Cover and bake 1 1/2 hrs. 1/2 teaspoon rosemary leaves, crumbled Parsley, minced (to taste)
- After chicken has cooked, strain broth into another pot. Remove meat from bones and cut into bite-size pcs. Add in to broth along with celery seed, rosemary and minced parsley. When the stuffing mix has finished baking, stir into the pot of chicken. Check seasoning, and serve piping warm. Serves 8 to 10.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 288g | |
| Recipe makes 8 servings | |
| Calories 314 | |
| Calories from Fat 191 | 61% |
| Total Fat 21.18g | 26% |
| Saturated Fat 6.06g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 101mg | 34% |
| Sodium 572mg | 24% |
| Potassium 384mg | 11% |
| Total Carbs 0.57g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.44g | 0% |
| Protein 28.13g | 45% |
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