2Combine the salt,pepper,sage, garlic powder, and thyme and rub the seasonings inside the chicken and on the skin. Put the chicken in a large, heavy pot.
Add the bay leaves, celery and onions and enough water to cover. Bring the ingredients to a boil, then reduce the heat. , cover and simmer until the chicken is tender, about 1 hour.
3Remove the chicken from the broth and set on a greased baking sheet. Strain the broth through a sieve, reserving 2 1/2 cups of the broth and separately reserving the veggies to use in the dressing. Discard the bay leaves.
4Preheat oven to 400 degrees F and place the chicken in a shallow roasting pan.
5FOR THE DRESSING:
6To prepare the dressing, combine all the dressing ingredients, except the broth, in a baking pan. Add the celery and onions that were simmered with the chicken, then add the broth and mix until the dressing is moist but not soupy, with the consistency of mush.
7Bake the chicken and the dressing, uncovered for 30 to 40 minutes or until the chicken is golden brown and the dressing is firm but still moist.
8serve the chicken in the center of a platter, surrounded by dressing and garnished with Parsley