Boil one whole average sized broiler. Cool and debone. Remove any veins or unsightly parts. Chop or slice and set aside for now.

One cake (8 x 8 x 2 inch) of your favorite cornbread, cooled but not cold.

One large onion, chopped. Some celery may be used, if desired. Saute in some of the chicken fat from the top of the broth.

Use one or more heavy oven utensils for cooking this jewel.

Use salt, black pepper to taste

1. Break 1/3 of the cornbread in pieces and place in the bottom of the baking dish (9 x 4 inch Corningware dish is a good one).

2. Place 1/2 of the chicken and 1/2 of the onion on top of the bread. Push down lightly with your hands or a large spoon. Optional: Some sage, mushrooms, and/or water chestnuts.

Repeat these steps, placing the last 1/3 of the cornbread on top. Pour enough of the chicken broth over this mixture to thoroughly moisten the bread and chicken, then add a little (perhaps 1/2 cup) more. If there is not enough chicken broth, add a little water or bouillon.

Use all these ingredients at one time.

Cook in a medium oven until the cornbread peaks begin to brown and the middle is bubbly. Good with Aunt Annie Bell's Winter Turnip Greens.