Minimally Invasive

This is great stuff, and practically a meal in itself if you don’t watch it, what with the whole chicken and all. But oh, so delicious.

1 whole chicken
1/2 tablespoon vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 teaspoons Cajun seasoning
1 8″x12″ pan cornbread
4 boiled eggs, chopped
6 stalks celery, finely chopped
1 onion, finely chopped
1/2 bell pepper, finely chopped
seasoning salt, to taste
3 eggs, beaten
fresh sage, to taste

In stockpot, boil chicken in water with oil, salt and pepper, onion powder, garlic powder, and Cajun seasoning. When chicken has cooked through, remove from pot and cool. Pull meat and set aside. Strain stock through cheesecloth and reserve.

Preheat oven to 400 degrees.

Sauté celery, onion, and bell pepper in oil. Add approximately 1/2 pot of chicken stock and reduce by half. Crumble cornbread in large bowl. Pour reduced broth over cornbread and mix. Add boiled eggs, chicken, seasoning salt, pepper, and sage to taste. Mixture should be very wet, almost soupy — add more chicken stock if it looks too dry. Adjust seasoning, if necessary, then add beaten eggs. Pour into greased oblong cake pan.

Bake at 400 degrees for 20-30 minutes, or until top has browned and dressing is cooked through.

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