Part 1:
5 lb. hen
Sliced onion
Carrot
2 qt. water

Boil slowly 2-3 hours. Cool in own liquid. Cut meat in serving pieces after skin removed put skin through meat chopped. Set aside. Cook giblets in salt and water.

Part 11: (stuffing)
1 1/2 loaves day old bread
1/2 c. butter
6 sprigs parsley
2 scallions with tops
2 lg. stalks celery, tops too

Cook parsley, onion, celery over low heat 5 minutes. I use microwave - less time. Mix with bread. Grind giblets add to bread mixture.

Part III:

1 tsp. salt
1 tsp. white pepper
1 tsp. poultry seasoning
6 tbsp. broth

Add these ingredients. Do not add more than 6 tablespoons broth or dressing will be heavy.

Part IV: (sauce:)
4 c. broth
2 c. milk
1 c. flour
2 tsp. salt
4 eggs

Skim off top of chicken broth for 4 cups. Heat broth plus 2 cups milk (do not boil). Add 1 cup flour - stir constantly. Add 4 eggs, slightly beaten to broth. Cook 3-4 minutes. Keep stirring. Add ground chicken skins.

Part V:

1 c. crumbled day old bread
4 tbsp. butter

Final step one large casserole or 2 smaller ones. Put stuffing in bottom. put half sauce over it. Place chicken meat on top. Add remaining sauce. On top add 1 cup crumbled day old bread tossed in 4 tablespoons butter and sprinkle on top. Bake 30 minutes at 375 degrees until bread is golden brown or until scalloped chicken is piping hot!

Time consuming but worth it. Serves 12-15.