Chicken and Dressing - fryer chickens

Method

• Begin by making cornbread first.
• Preheat oven to 400* In medium cast iron skillet, place a little oil in pan and put on stove eye on medium heat.
• Let oil heat.
• Combine flour, meal, sage, onion, and milk in large mixing bowl.
• Mix well.
• When oil is heated in pan, add cornbread mixture.
• Will sizzle a little.
• Place skillet in oven.
• Bake 20-25 min.
• until center is done and top is browned.
• Meanwhile, place chicken in large pot.
• Boil until done.
• Drain and let cool.
• Also place eggs in small pot and boil until hardboiled.
• Let cornbread cool completely, then crumble into large mixing bowl, shred chicken and add to cornbread along with eggs that have been peeled and diced.
• Begin adding chicken broth.
• I usually use 3 whole cans, but you can add more or less, just depending on how moist you want it.
• When everything is mixed together, pout into baking dish and spread evenly.
• Bake at 400* for 1-1 1/2 hrs.
• and until top is browned.