Method

Place chicken in kettle; add 1 1/2 to 2 quarts water and chopped onion and chopped celery, as desired, for flavor. Cook until tender.

Lift from broth; reserve broth. Remove bones from chicken; cut in pieces. Combine bread cubes, sage and 1/4 teaspoon salt, pepper and 2 tablespoons chopped onion and 2 tablespoons chopped celery in mixing bowl. Add as much reserved broth as needed for desired moistness.

Spread in oiled 10x15 inch baking pan; cover with chicken. Combine butter and flour in large saucepan; stir until smooth. Stir in 4 cups hot reserved chicken broth; add 1 teaspoon salt. cook over medium heat until custard is thick and smooth, stirring constantly.

Stir part of the hot custard into beaten eggs; stir egg mixture into hot custard. Mix well. Pour over chicken. Bake in preheated 350F oven for 45 to 50 minutes or until heated through and custard is set. Cut in wedges to serve. Slice cold chicken loaf thin to serve, if desired.

Contributor: shari dewey

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