MY FAVORITE BAKED CHICKEN WITH CORNBREAD DRESSING

My favorite Baked Chicken with Cornbread Dressing image

Provided by Shirley Makekau

Categories Chicken

Number Of Ingredients 19

1 tsp salt
1 tsp black pepper
1 tsp dried sage
1 tsp garlic powder
1 tsp dried thyme
1 5 to 7 lb roasting chicken
2 bay leaves
3 stalks celery, chopped
2 large onions, chopped
for the dressing
4 c crumbled cornbread
1 c day old bread or biscuits
1/2 c sliced mushrooms
1/2 tsp dried sage
1/2 tsp dried thyme
4 Tbsp butter or margerine, melted
1 tsp salt
1/4 tsp black pepper
2 1/2 c chicken broth

Steps:

1. FOR THE CHICKEN:
2. Combine the salt,pepper,sage, garlic powder, and thyme and rub the seasonings inside the chicken and on the skin. Put the chicken in a large, heavy pot. Add the bay leaves, celery and onions and enough water to cover. Bring the ingredients to a boil, then reduce the heat. , cover and simmer until the chicken is tender, about 1 hour.
3. Remove the chicken from the broth and set on a greased baking sheet. Strain the broth through a sieve, reserving 2 1/2 cups of the broth and separately reserving the veggies to use in the dressing. Discard the bay leaves.
4. Preheat oven to 400 degrees F and place the chicken in a shallow roasting pan.
5. FOR THE DRESSING:
6. To prepare the dressing, combine all the dressing ingredients, except the broth, in a baking pan. Add the celery and onions that were simmered with the chicken, then add the broth and mix until the dressing is moist but not soupy, with the consistency of mush.
7. Bake the chicken and the dressing, uncovered for 30 to 40 minutes or until the chicken is golden brown and the dressing is firm but still moist.
8. serve the chicken in the center of a platter, surrounded by dressing and garnished with Parsley