Cook chicken in roaster til tender. Remove from bones. Cut up
into bite size pieces. Thicken broth to be used as gravy.
Dressing--2/3 loaf dry bread, torn into pieces or crumbles.
1 medium onion
salt & pepper, to taste
Poultry seasoning, to taste --Add to bread mixture.
½ c finely chopped celery
2 well beaten eggs
Moisten bread with hot water or part of broth until dressing is
of right consistancy. In a baking dish, place dressing and
chicken alternately in layers, starting and ending with dressing.
Pour gravy over all and cover with buttered crumbs.
Bake at 350° for 30-40 minutes.