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1
Preheat the oven to 375 degrees F. For the stock: In a large stock pot, combine the chicken, onions, carrots, celery, garlic, salt, pepper, bay leaves, thyme and water.
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2
Season heavily with salt.
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3
Place the pot over medium heat and bring to a boil.
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4
Reduce heat to medium low and simmer for about 2 hours, or until the chicken is tender.
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5
Remove the pan from the heat and cool the chicken completely in the cooking liquid.
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6
Remove the chicken and strain the liquid, set aside.
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7
Remove the skin, fat and bones from the chicken.
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8
Medium dice the chicken meat and set aside.
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9
For the dressing: In a saute pan, over medium heat, melt the butter.
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10
Add the onions and celery.
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11
Season with salt and pepper.
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12
Saute for 3 to 4 minutes, or until wilted.
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13
Add the garlic and continue to saute for 1 minute.
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14
Remove from heat and pour into a large mixing bowl.
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15
Add the bread cubes, sage, parsley, and egg.
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16
Mix well.
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17
Season with salt and pepper.
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18
Add the diced chicken meat.
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19
Stir in enough of the stock, so the mixture is very wet, about 3 to 4 cups.
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20
Allow the dressing to sit for 30 minutes.
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21
**Add more of the stock if needed.
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22
The mixture should still be very wet after it has set.
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23
Butter a deep casserole baking dish and pour in the mixture.
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24
Bake for about 1 hour, or until bubbly and golden brown.
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25
Spoon onto serving plates and garnish with parsley.
