2 chickens, cut up
2 onions, sliced fine
Salt and pepper
1/3 c. dried sage
1 to 2 sticks butter
8 quartered potatoes
1 c. water with bouillon

In roasting pan lay chickens. Salt and pepper them. Cover with two onions. Sprinkle with sage. Dot with butter. Cover. Bake one hour at 350 degrees. Add potatoes and water with bouillon. Bake 45 minutes to 1 hour until potatoes are done. Serve with Italian bread to sop up the wonderful juices that come out of this dish.