Cook chicken in seasoned water on stovetop for 30 minutes until tender and remove skin and bones and discard. Combine cornbread and chicken broth until smooth soupy texture-may add a couple of leftover biscuits or sliced bread heels for binder. Add all remaining ingredients in a large mixing bowl and season with sage and salt and pepper to taste and add sliced hard boiled eggs last. Spread out in a 4 quart rectangular baking dish 10.5x14.75x2.25 and cook for 30-40 minutes until golden brown. Cool 15 minutes.