Cookin' Outdoors with Johnny Nix                                
Y'all Eat Yet?                                                                                                 


3 large bone in chicken breasts

4 cups water

2 tablespoons chicken base

2 cups cornmeal (self rising) plus 1 tablespoon

1 egg beaten

1 cup buttermilk

¼ cup vegetable oil divided

1 large onion chopped small

2 stalks celery diced small

2 tsp poultry seasoning

2 cups chicken broth reserved from chicken


For chicken:  add water in Dutch Oven, chicken base and chicken breast.  Cover and bring to a boil.  Cook chicken is done (depending on size of breast) around 45 minutes to 1 hour, over medium heat.  Allow to cool.  Tear meat off of bones and shread.


To make cornbread:  mix cornmeal, egg and buttermilk in medium bowl.  Preheat approximately 2 tbs of oil in 12" Dutch oven adding 1 tablespoon cornmeal to oil and allow to brown slightly for a crispier crust.  Pour cornbread mixture into Dutch oven and add top coals.  Cook for approximately 20 minutes over medium heat or until firm to touch and slightly brown.  Invert pone of cornbread onto lid or plate and allow to cool.

Crumble cornbread into medium bowl, add onions, celery, poultry seasoning and chicken broth (little at a time) and chicken mix well.  Mixture should be slightly watery.  Add remaining oil to Dutch oven and pour mixture into Dutch oven.  Cover and add top coals.  Cook over medium heat or (350 degrees) for approximately 45-60 minutes or until dressing is firm to touch and browned.