3-3 1/2 lb. chicken, cut up
2 1/2 c. water
2 tsp. salt

Simmer until tender; remove meat from bones and put in greased 9 x 13 inch pan. Cover with the following dressing:

DRESSING:

6 c. stale bread cubes
1/3 c. butter
1/4 c. minced onion
Celery as desired, cut up
1/2 tsp. poultry seasoning
1/8 tsp. pepper
1/2 tsp. salt

Do not moisten dressing.

GRAVY:

4 tbsp. butter (may use chicken fat)
4 tbsp. flour
2 c. chicken broth

Melt butter. Add flour and chicken broth to make the gravy. Pour over dressing and brown in 375 degree oven until heated through.

Note: May saute onions and celery in butter until celery is soft, then add to dressing ingredients. May make a larger gravy recipe to have extra to pass at the table.