CHICKEN, CORNBREAD AND GIBLET GRAVY
Boil hen in 2 its. water with 1 Tbsp. plus 1 tsp. salt until tender (2.5 – 3 hours)
Cornbread for dressing:
Grease heavy skillet with 3 Tbsp. Wesson oil.
1 c. buttermilk
2 tsp. sugar
1 tsp. salt
1/4 tsp. soda
4 Tbsp. Wesson oil
1.5 c. white corn meal
Beat egg a few strokes and add buttermilk, sugar, salt, soda and Wesson oil. Mix together well. Add corn meal and mix vigorously about 20 strokes.
Bake in preheated 400 degree oven 25-30 minutes. Remove from skillet immediately asn crumble as soon as cool.
In a large bowl put crumbled cornbread and add:
10 or 12 slices of 2 or 3 day old crumbled dry light bread
1.5 tsp. black pepper
1/2 c. melted butter (use 3 Tbsp. to grease 3 qt pyrex dish)
1 c. finely chopped onions
1 c. finely chopped celery
4 large eggs
4 to 5 c. chicken stock
Mix breads, onion, celery, butter and pepper; pour chicken broth over this and mix until smooth.Add eggs, one at a time, beating well. Pour into greased casserole dish and bake 50-60 minutes. NOTE: Can be made a day ahead and refrigerated. Remove from refrigerator several hours before cooking.
Use remaining chicken stick for gravy. Add 2 hard boiled eggs, chopped and 4 Tbsp. uncooked dressing. Chip some of the chicken from the wings, etc. Cook slowly about 20 minutes. (Can thicken with corn starch if necessary.)
Slice chicken. Serve with dressing, gravy and cranberry sauce.