If you are making your own broth, debone and skin the chicken
a day ahead, refrigerate it, and fix the broth to use the next
day for the gravy. The broth can be refrigerated for up to 3
weeks or can be frozen. Put the bones and skin into a pot, cover,
and simmer for more than an hour.
If you are using storebought broth, boil it in an open pot until
the quantity is reduced by about a third, then measure out your 2
quarts, or later you will be stirring until the cows come home.
Prepare the stuffing according to the instructions on the back of the bag,
Adding the 3 raw eggs and mixing well. Drop the mix into
the bottom of a lasagne pan and smooth it out lightly.
Cover the stuffing mixture with the cooked chicken.
Now for the gravy:
Melt and heat the butter and oil in a large frying pan or wok.
Add the flour. Turn up the heat to medium high and stir until
the mixture browns lightly. If it gets too brown, dump it out
and start over!
Blend in the chicken broth and whisk until the gravy has boiled
long enough to be of the desired thickness. Add seasonings to
Pour the gravy over the chicken and stuffing in the lasagna pan.
Place the lasagna pan in the oven and bake at 350 degrees for
about an hour. It will be bubbling around the edges when it is
Source: Norma Bowen, November 2009