"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
1 chicken or chicken breasts per person. 1 onion chopped 1 carrot chopped 3 stalks celery chopped Salt/pepper to taste 2 tsp, poultry seasoning Chicken stock
Using pot to hold chicken. Bring to simmer, all ingredients. Cook until chicken is tender. Remove chicken and cool. Debone chicken. Dredge chicken in egg wash and crushed saltine crackers. Fry chicken to golden brown. Do not allow chicken to become dry Reduce stock and make gravy by adding flour and water slurry to thicken.
Grandma Mink was Johnís grandmother. She gave me the privilege of learning this recipe. I honor her by including it here; not to mention that Clay and Tess both love this dish as well
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