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3 1/2-pound stewing chicken, cut up, (3 cups cubed cooked chicken)
2 teaspoons salt
1 pound loaf white bread (8 cups cubed)
1 stick (1/2 cup) butter or margarine, melted
2 teaspoons rubbed sage
2 teaspoons salt
1/4 teaspoon pepper
1 medium onion, chopped
3 tablespoons chicken fat or butter
3 tablespoons flour
2 1/2 cups chicken broth
2 eggs, well beaten
1 tablespoon chopped parsley

Cover chicken with water, add 2 teaspoons salt; cook slowly until fork tender. Remove from broth. Keep chicken and broth in refrigerator until ready to use.

Remove crusts from bread. Cut trimmed slices into three-quarter-inch cubes. Place in a 3-quart casserole. Combine melted butter, sage, 2 teaspoons salt, pepper, and onion; pour over bread and toss lightly.

Remove skin and bones from chicken. Cut into three-quarter-inch cubes and arrange over bread.

Melt chicken fat in skillet; add flour; stir to blend. Add broth. Cook and stir until thickened. Remove from heat. Add eggs and parsley; pour over chicken. Cover casserole with lid or foil and bake in a moderate oven (350'F), 30 minutes. Uncover and bake 15 minutes more. Serve hot with cranberry relish or sauce (p. 127). Yield: 10 servings.