New Chicken Supreme - cooking recipe

Ingredients

1 whole broiler-fryer chicken (about 3 lb.)
1 (1 lb.) loaf white bread
1 c. diced celery
3/4 c. diced onion
1 1/2 to 2 tsp. salt, to taste
1/2 tsp. pepper
1 1/2 tsp. sage
1/2 tsp. baking powder
3 eggs
1 1/2 c. milk
1 1/2 c. reserved chicken stock

Preparation

Wash chicken well and place in large pot. Cover with water; bring to a boil. Reduce heat; cover and simmer until chicken is very tender, about 1 hour. Remove chicken and let cool. Remove skin and bones; dice chicken. Reserve stock. (Can be prepared ahead, covered and refrigerated.) Skim fat from chicken stock and discard. Tear bread into cubes and set aside. In large mixing bowl, combine celery, onion, salt, pepper, sage, baking powder and eggs. Mix well with a fork to break up eggs. Add diced chicken, bread cubes, milk and 1 1/2 cups reserved stock. (Save leftover stock for another use.) Toss ingredients lightly but thoroughly to combine.