5 or 6 lb. hen
1 lg. pan cornbread (1 day old)
4 to 5 biscuits (or 8 slices loaf bread)
1/2 tsp. poultry seasoning
1/4 tsp. sage
1 lg. onion, chopped
3 stalks celery (optional)
1/2 tsp. salt
1/4 tsp. pepper
Chicken broth

Cut up chicken. Cover with water and boil for 1 1/2 to 2 hours. Add salt and pepper to taste.

Dressing: Crumble bread into roasting pan. Add poultry seasoning, sage, onion, celery, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Mix well. Pour enough of the stock over the bread mixture to make nice and moist. Mix thoroughly. Place chicken pieces on top of dressing, fat side up. Bake for 1 to 1 1/2 hours in 350 degree oven.