Step 1: Boil the Chicken

1 cube chicken bouillon 
1 3- to 4-pound whole chicken 

Add bouillon cube to water in a large pot. Add chicken and bring to a boil. Cover and boil 2 hours, or until tender. Remove chicken from broth and set aside. Reserve broth.

Step 2: Make the Cornbread

1 1/2 cups self-rising cornmeal 
1 cup self-rising flour
2 eggs
Buttermilk
1 heaping tablespoon shortening 

Heat oven to 450 F. In a large bowl, mix cornmeal, flour and eggs. Add buttermilk until mixture reaches cornbread batter consistency. Melt shortening in a 10- to 12-inch cast-iron skillet. Add batter and bake until done. Let cornbread cool, then crumble and set aside. 

Step 3: Sauté Onions 

1 tablespoon vegetable oil 
4 onions, chopped
Heat oil in large skillet. Sauté onions until tender. Set aside. 

Step 4: Assemble the Dressing

1 1/2 teaspoons sage
1/4 teaspoon cayenne pepper 
1 teaspoon salt
1/2 stick salted butter 

Add sage, cayenne and salt to crumbled cornbread. Add sautéed onions. Slowly add broth until mixture reaches the right consistency (a little soupy and not too dry). Cornbread will absorb the juices. Mix well. Cover and sit overnight to allow mixture to absorb flavor. 

The next day, heat oven to 350 F. Taste and adjust seasoning or broth as needed. Add chicken. Place in 9-inch-by-13-inch dish. Dot top of mixture with salted butter. Bake 30 to 45 minutes.