2 C. Aunt Jemima's Self Rising Corn Meal
1Tbs Sugar (Optional)
1 Egg, Beaten
1-1/2 C. Milk
3 Tbs. Vegetable Oil or Vegetable Shortening
1 Whole Chicken
3 Cups Chicken Giblets
3 C. Onions, Chopped Med. Size
3 C. Celery, Chopped Med. Size
1/4 Tsp Melted Butter
1/4 Tsp and half of 1/3 of Salt
Cheyenne Pepper
2-1/2 Tbs Poultry Seasoning
1-1/4 Tbs Sage
1/3 Tsp Black Pepper
Pam Cooking Spray
- Bake the corn bread in a 5x13" baking pan. Using Aunt Jemima's self rising corn meal follow the directions on the bag, except, add a total of 3 eggs, 3-1/2 Tbs of vegetable oil and 3 C. of corn meal. Allow the corn bread to cool.
- Wash the chicken with baking soda and water. By hand, spread 1/4 Tsp of melted butter over entire chicken. Sprinkle the chicken with half of 1/3 Tsp of salt and lightly with cheyenne pepper.
- Chop onions and celery into a med. size and set aside.
- In a large pot, add giblets, cover with water plus 2 additional cups of water. Add 1/4 Tsp of salt. Cook on med. heat for 40 minutes. Skim the stuff off after about 10 minutes.
- Add onions and celery to pot and cook on low for 15 additional minutes.
- In a large bowl, crumble the corn bread.
- Remove pot from heat. By hand, remove giblets individually and clean them (good) removing the grizzle and discarding. Slice the giblets into Med. size and add them to the bowl with corn bread. Sift the onions and celery from the pot, saving the stock-juice. Add the celery and onions to the bowl.
- Add black pepper, poultry seasoning and sage to the bowl. With a large spoon, lightly toss. Add the stock-juice, just enough to moisten the mixture, save the remainder to base the chicken later. Taste test. Add more of what ever is missing.
- Preheat the oven at 350 degrees.
- Spray the deep roasting pan with Pam cooking spray. Add chicken. Spoon dressing inside, underneath and around the chicken. Cover the chicken and place it in the oven.
- Cook for 1 hour. Remove from oven and base with the juice-stock.
- Return the chicken to oven and cook for 1 more hour. Remove from oven and check chicken temperature with thermometer. If chicken has reach optimal temperature, return the chicken to the oven on broil for a minutes or two to brown. Watch very closely.
- Remove and serve. Yields 4-6 servings.
