Heys guys I really wanted some chicken and dressing very badly, If you guys remember my turkey and dressing post from Thanksgiving then this is like it almost except it is with chicken.
The same lady who gave me the sweet potato pie recipe used to make this a lot and omg it is so yummy mine is very good but hers was the absolute bomb. The lady was my daughter’s paternal grandmother. Actualy you preheat the oven to 350F or 180C. Then you need to have my recipe link is on the left for my cornbread,
In a roasting pan take 1 whole chicken perferalbly cut at the joint in to pieces. First cut at the theigh joint then repeat with the other one then the wing joint near the breast repeat on the other side from there and sever the drumsticks from the theighs and lay the chicken breast side up and cut straight down the middle until it is cut in half then stop. Your chicken should be in pieces like this not some one doing a stupid hack job. Also you should have a sharp butcher knife or meat cleaver for this job.
Also do not remove the skin and bones from this chicken because this flavors the dressing, Add 1/4 cup of either corn, canola, peanut, sunflower, or safflower oil in to a cast iron skillet and fry 1 kg or 1lb of chicken livers until done. Before this it has to be cleaned by adding 2 pinches of kosher salt to the water and wash them throughly and then put 1 capful of white vinegar in to the bowl of cold water and chicken livers and again wash very well. After the chicken livers are cooked, set them aside.
Add1 kg or 1 lb of chicken gizzards, 1 onion or shallot cut in cut in to large chunks, Add 1 cup of water, stalks of celery sliced and added to the roasting pan with the chicken. In a mortar and pestle add 1 pinch each of black peppercorns, sage, rosmary and grind until it is a corase powder then add to the chicken mixture, Add 1 pinch each of vegtea seasoning or seasoned salt, lemon pepper, tarragon. thyme, ,marjarom, the contents from the mortar and pestle, 1 drop of hot pepper sauce, 3 cloves of garlic chopped, 3 bay leaves, 3 dashes of liquid smoke,
Cover the rosting pan and cook the chicken and gizzards mix for 30 minutes, take out turn repeat for another 3 until chicken and gizzards are soft then add the chicken livers, and the cornbread that gets crumbled up and mixed with the chicken, livers, gizzards with the savory onion celery mixture in to the cornbread and it is smelling divine already, Add a another cup of water making sure the cornbread mixture now is becoming a mushy mess, cover the roasting pan again and cook for another 30 minutes.
This is so yummy and really you do not need thanksgiving or christmas to come around to enjoy this wonderful dish and it is pure ummm ummm ummm good eating.
