Ingredients:

  • 1.5 lbs bone-in, skin-on chicken thighs
  • 1 lb chicken breast
  • 6 cups high-quality chicken stock
  • 2 bay leaves
  • 1 tsp black peppercorns
  • 6 cups crumbled buttermilk cornbread (approx. 800g)
  • 2 cups torn buttermilk biscuits (approx. 250g)
  • 1/2 cup unsalted butter
  • 2 cups yellow onion, finely diced
  • 1.5 cups celery, finely diced
  • 2 tbsp fresh sage, minced
  • 1 tsp dried thyme
  • 1/2 tsp poultry seasoning
  • 3 large eggs, beaten
  • 1 tsp salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Place the chicken thighs and breast in the stockpot with 6 cups chicken stock, bay leaves, and peppercorns. Bring to a gentle simmer for 25 minutes until the chicken is tender and easy to shred.
  2. Remove the chicken to cool, then strain the stock and set it aside; you’ll need every drop of that liquid gold.
  3. Melt 1/2 cup unsalted butter in your skillet over medium heat. Add 2 cups diced onion and 1.5 cups celery. Sauté for 8 to 10 minutes until the vegetables are translucent and soft. Stir in the 2 tbsp fresh sage, 1 tsp dried thyme, and 1/2 tsp poultry seasoning during the last minute to wake up the oils in the herbs.
  4. In your giant bowl, combine the 6 cups crumbled cornbread and 2 cups torn biscuits. Shred the cooked chicken into bite-sized pieces and toss it with the bread. Pour the sautéed vegetable and butter mixture over the bread, ensuring you scrape every bit of herb flecked butter out of the pan.
  5. Slowly ladle 4 to 5 cups of the warm reserved stock over the bread mixture. Let it sit for 5 minutes to absorb.
  6. Whisk the 3 large eggs with 1 tsp salt and 1/2 tsp black pepper. Fold the eggs into the bread mixture gently. Pour everything into a greased baking dish and bake at 350°F (175°C) for 45 to 55 minutes until the top is golden brown and the center is set but still has a slight wobble.