The Abqaiq Cookbook - 1973

5 - 6 pounds chicken breats
1 cup chicken fat or butter
1 1/8 cups flour
1 teaspoon salt
1/4 teaspoon white pepper
4 1/2 cups chicken broth
2 cups milk
4 cups day-old bread, toasted and cubed
1/4 cup chopped onion
1 cup chopped celery
1 teaspoon salt
1/2 - 1 teaspoon sage
1/3 cup melted butter or margarine

Simmer chicken in salted water or pressure cooker until tender. Remove meat from bones in good size pieces. Melt fat in skillet and blend in flour, salt and white pepper. Cook on low heat until bubbly, stirring constantly. Slowly stir in liquids, boil 3 minutes, stirring constantly.

Lightly toss together bread cubes, onion, cedlery, 1 teaspoon salt, sage and 1/3 cup melted butter. Arrange in two 2 quart baking dishes. Top with chicken, cover with white sauce. Mix with a fork to moisten dressing.

Bake at 350o for 1 hour.


Yield: Serves 16

Ruth Watson, Abqaiq