1 (3 to 4 lb.) frying chicken, cut up
Cooking oil
1 tsp. salt
1 1/4 tsp. sage
1/2 c. melted butter
Flour seasoned with salt and pepper
6 c. dry bread cubes
Dash of pepper
2 tbsp. chopped onions
1 (10 1/2 oz.) can condensed Cream of Chicken soup

Dip chicken in flour seasoned with salt & pepper. Brown in hot fat. Combine bread cubes, salt, pepper, sage, onion and butter. Add 1/2 cup soup. Drain chicken and arrange around sides of Dutch oven. Pile dressing uncovered in center. Make gravy of pan drippings. Combine 2 tablespoons of flour and rest of soup. Add enough water to equal 2 cups. Pour over chicken and cover closely. Bake at 350 degrees for 1 hour.