This recipe was printed on the back of a calendar/envelope (maybe from some sort of recipe organizer) and it was published in 1961. I’ve typed it below along with a scanned copy.
Baked Chicken
3 or 4 lb. fat hen
Clean and drawn
Rub surface with salt and poultry seasoning.
Place breast down on rack in roaster or Dutch oven. Add 1 1/2 c. of water
Bake 3 hours or until tender.
Add noodles to broth and cook until tender.