Step 1

Place a whole chicken in a large pot, add enough water to cover. (Be sure to check the cavity to remove the giblets and any packing material.)

Step 2

Add 1 tablespoon of salt, and boil the chicken on medium high heat for 45 minutes or until done.

Step 3

Once cool enough to touch, remove the skin and shred all the chicken into bite size pieces. Reserve.

Step 4

Boil the remaining stock for about 15 more minutes to slightly reduce the stock for more concentrated flavor. (If using purchased chicken stock, skip this step.)

Step 5

Preheat oven to 425˚F. If cooking in a cast iron skillet, preheat the skillet in the oven with 2 tablespoons of bacon fat.

Step 6

In a large bowl, combine the dry ingredients and whisk well to combine: almond flour, crushed pork rinds, whey protein, oat fiber, baking powder, garlic powder, onion powder, and salt.

Step 7

In a measuring cup, combine the heavy cream, water and the optional sweet corn extract. Mix well.

Step 8

Beat 2 of the large eggs in a small bowl. (The third egg will be used later.)

Step 9

To the dry ingredients, add the milk mixture, the 2 beaten eggs and the melted butter.

Step 10

Stir to combine. Do not over mix.

Step 11

Carefully add the batter to the preheated skillet. The oil should be hot and the batter should sizzle when added.

Step 12

Bake at 425˚F for 25-30 minutes. Start checking at 20 minutes. A toothpick inserted into the center should come out clean with a few crumbs.

Step 13

Allow to cool in the skillet.

Step 14

Once cool enough to touch, break apart the cornbread into a very large mixing bowl.

Step 15

In a small skillet over medium heat, sauté the chopped celery and onions in a pat of butter for about 7-8 minutes or until they are until slightly browned.

Step 16

Add a cup of chicken stock to the skillet and increase the heat to medium high. Cook until the broth has been reduced, then add another cup of broth to the pan and continue to reduce until there are only a few tablespoons of liquid in the pan with the vegetables. This concentrates the flavor of the aromatic vegetables and the chicken stock. (There should not be much liquid, but the pan should not be dry.)

Step 17

Set aside to cool.

Step 18

Preheat oven to 400˚F.

Step 19

To the large mixing bowl with the crumbled cornbread, add the shredded chicken and sautéed vegetables.

Step 20

In a small bowl or cup, beat one egg well and add 1 cup of the reserved chicken broth to temper the egg. Mix well and set aside.

Step 21

Add 2 cups of chicken broth to the dressing mixture and gently mix the dressing to combine.

Step 22

Taste the mixture and season with salt and pepper to taste.

Step 23

Pour the dressing into a well-buttered 9x13 casserole dish and distribute evenly.

Step 24

Pour the egg/broth mixture evenly over the top of the dressing and use a spoon to gently combine the egg mixture into the dressing mixture. Remember that this cornbread will not absorb as much water as traditional cornbread, so don’t over do it.

Step 25

Cover with foil and bake at 400˚F for 30 minutes. Carefully remove the foil and bake an additional 20-30 minutes or until browned.

Step 26

Allow to cool for at least 15 minutes to firm up the dressing. Enjoy!