1 whole fryer or stewing chicken
1 1/2 lb. lean hamburger
20 to 30 saltine crackers, finely crushed
1 onion, finely chopped
1/4 tsp. salt or Dash
1 tsp. poultry seasoning
1/4 tsp. black pepper

Mix crackers, onion and seasonings with hamburger. Stuff chicken, then form rest of stuffing mix into 2 or 3 balls. Place chicken on its back in large stewing pot. Place stuffing balls around chicken. Cover a little more than half with water. Cover pan, bring to a boil, lower heat and simmer about 2 hours. Remove to platter.

If you wish to have gravy, thicken pan juices with 2 to 3 tablespoons flour, salt and pepper to taste, thinned with water. Stir into hot broth and cook until thickened. This makes yummy hot chicken/hamburger sandwiches, served on toasted bread with gravy and cranberry sauce.