Roast the chicken and remove the meat from the bones. Cut chicken into small bite-sized pieces. Set aside.
1 6 - 8 lb. chicken
Cut a loaf of bread into small cubes. Place the cubes onto a large baking tray and toast them for about 20 - 25 min at 350°.
1 loaf bread
Finely chop the celery and onion (either with a knife or in a chopper). Add, eggs, milk, and seasonings. Mix.
2 c. celery, chopped fine, 1 small onion, chopped, 2 eggs, 1/2 c. milk, 2 1/2 tsp. salt, 1/2 tsp. black pepper, 1 tsp. parsley flakes
Melt butter and continue cooking until lightly browned.
2 sticks browned butter
Pour toasted bread cubes into a large bowl, pour the celery and onion mixture and brown butter over the top. Mix. Add the chicken and mix well.
Place in a well-greased roast pan and cover.
Bake at 250° for 1 1/2 - 2 hours. Stir occasionally. If it seems too dry, add a little bit of hot water or chicken broth.