At least 5 lbs. chicken (chicken breasts or whole chicken)

Cook in large pan with about 2 quarts of water. Add 2 tablespoons salt and 1/4 cup minced onion. When chicken is tender, cool and remove bones, cube. Cool the broth so that fat can be removed.

DRESSING:

In a large baking pan 3 inches deep and about 16x12:

Put in bottom of pan. Cover with 1/2 sauce, sprinkle chicken pieces, add remaining sauce and top with remaining croutons.

SAUCE:

1 c. chicken fat (or butter or 1 c. Puritan oil)
1 qt. chicken broth
1 pt. milk
1 c. flour
6 eggs, well beaten
1/2 tsp. pepper
1 tsp. salt

Melt fat, add flour, milk, broth and stir in the blender. Add eggs, salt and pepper and blend well. Cook in saucepan until thick, stirring constantly or microwave on high, stirring intermittently until thickened.

When all ingredients are combined in large baking pan, bake 350 degrees 1/2 hour or until bubbly and nicely browned on top. Serve immediately. This will serve a large group.