Favorite Chicken and Dressing

Boil chickens; debone and save broth. Boil chopped onions in a separate boiler and save to pour over cornbread.

Mix corn meal and eggs with enough milk to make batter medium to rather thin. Heat enough oil to cover bottom of skillet and pour some of hot oil in batter.

Then pour batter into skillet and bake at 425° until done.

May brown under broiler if needed.

When cool, crumble cornbread in large roaster pan and pour cooked onions and water over it.

Keep adding chicken broth, salt and lots of pepper until desired taste and thickness.

Place bits of deboned chicken around in the dressing.

Bake in oven at 425° until rather firm.