2 whole chickens
8 cans Butterball chicken broth
2 bags Pictsweet Seasoning Mix (frozen onion, peppers, celery)
4 cups Hoovers Cornmeal
4 cups HOT water
3 stalks celery - diced
salt and pepper to taste
4 bay leaves
Boil 2 whole chickens in a large stock pot of chicken broth until thoroughly cooked. Debone & add meat back into stockpot. Add Seasoning Mix, celery, bay leaves, salt & pepper (to taste). Set to simmer.
Bake two flats of Hoovers cornbread in 2 overly oiled cast iron skillets.
(Cornbread - Mix cornmeal, hot water & a little salt in a medium size bowl until mixture forms a shape-able doughy ball. Press into overly oiled skillets & bake @450 until golden brown, about 30 minutes)
Remove bay leaves. Coarsely crumble cornbread into the stockpot. Add salt liberally to taste. It's should be soupy at this point, but not excessively. Continue cooking while stirring frequently as it thickens, adding more broth if needed.