3 to 4 lbs. chicken (bone in)
5 cubes chicken bouillon
2 bay leaves
Pepper, freshly ground (to taste)
Water

Place above ingredients in large pot with just enough water to cover chicken. Cover pot and simmer until chicken is quite tender, about 1 to 1 1/2 hours. 4 stalks celery, chopped 3 tbsp. butter 1 tbsp. oil 12 oz. pork sausage links, sliced 3/4-inch thick 6 oz. packaged stuffing mix 4 tsp. sage 1 tbsp. basil 1 c. Parmesan cheese 1/2 c. water

Preheat oven to 300 degrees.

In the meantime, in a heavy, 10-inch skillet, saute onions and celery in butter and oil until onions are soft. Remove with a slotted spoon to a large bowl. Brown sausage in same skillet, and transfer to bowl. Add stuffing mix, sage, basil, cheese and water to bowl, and combine all. Place in a buttered 9 x 13-inch pan or baking dish. Cover and bake 1 1/2 hours. 1/2 tsp. rosemary leaves, crumbled Parsley, chopped (to taste)

After chicken has cooked, strain broth into another pot. Remove meat from bones and cut into bite-size pieces. Add to broth along with celery seed, rosemary and chopped parsley. When the stuffing mixture has finished baking, stir into the pot of chicken. Check seasoning, and serve piping hot. Serves 8 to 10.