Best-Ever Chicken
Prep: 30 min
Cook: 32 min
Total: 62 min
Serves: 6
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Old-fashioned Sunday cooking shines in this hearty baked dish, where pulled chicken meets a savory bread base seasoned with onion, sage, and hard-cooked eggs. A rich egg-and-broth custard binds it all before a buttery crumb topping turns golden in the oven. It tastes like the best part of the holiday bird, any day of the week.
Ingredients
Ingredients
- 1 - Chicken
- 1 Loaf Stale Bread
- 1 - Med. Onion - Chopped
- 4 - Hard-Cooked Eggs - Chopped
- 1 - Salt - To Taste
- 1 - Black Pepper - To Taste
- 1 - Sage - To Taste
- 3 Tbsp All-Purpose Flour
- 4 - Egg - Well Beaten
- 1 - Milk
- 1 - Buttered Bread Crumbs
Directions
Directions
- Cook chicken in enough water to cover until tender.
- Remove chicken from broth; cool.
- Remove chicken from bones; cut into small pieces.
- Chill chicken broth; skim fat from top.
- Cut bread into small pieces.
- Cook onion in 2 tablespoons chicken fat until tender; add to bread.
- Add hard-cooked eggs and seasonings; moisten with some of the chicken broth.
- Place in 1 large or 2 small baking pans; add chicken.
- Melt remaining chicken fat; stir in flour.
- Mix beaten eggs, remaining chicken broth and enough milk to make 1 quart liquid; add to flour mixture; boil 2 minutes, stirring constantly.
- Pour over chicken; cover top with buttered bread crumbs.
- Bake at 350 degrees for 30 minutes.
Nutrition
Per serving · 6 servingsCalories
450
Fat
22 g
Saturated fat
8 g
Carbohydrates
35 g
Sugar
2 g
Fiber
3 g
Protein
30 g
Sodium
600 mg
Cholesterol
220 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 1 - Chicken
- 1 Loaf Stale Bread
- 1 - Med. Onion - Chopped
- 4 - Hard-Cooked Eggs - Chopped
- 1 - Salt - To Taste
- 1 - Black Pepper - To Taste
- 1 - Sage - To Taste
- 3 Tbsp All-Purpose Flour
- 4 - Egg - Well Beaten
- 1 - Milk
- 1 - Buttered Bread Crumbs
