Recipe for Chicken Snacks


1 (for sandwiches or snacks)
1 each (3-1/3 to 4 pound) stewing chicken
1 1/2 cup celery
4 each hard cooked eggs, peeled
4 each or 5 small kosher dill pickles
1 large onion


Wash and clean chicken. Place in large stewing kettle with water to cover (about 2-1/2 quarts). Cook 1 to 1-1/2 hours, or until tender. Remove skin, bone, and all fat from chicken. (Save broth for making soup.) Grind chicken and all remaining ingredients together, alternating them as they go through the grinder. Mix well. Prepare four trays. Spread plastic wrap or parchment paper lengthwise over dehydrator tray, and tape each corner to tray with transparent or masking tape. Divide chicken mixture in four parts and spread one part on each lined tray about 1/8 to 1/4 inch thick. Place trays in dehydrator to dry. Dry 6 to 8 hours. After mixture has dried sufficiently to hold together, it may be removed from liner and placed driectly on trays for faster drying. Chicken will retain a beautiful light color. Break or pull off pieces for chips or snacks. Yield: 3-1/2 to 4 sheets of chips or 3-1/2 to 4 cups chips. Turkey Snacks: Substitute 3-1/2 to 4 pounds uncooked turkey for chicken in recipe for Chicken Snacks; 7 cups diced cooked leftover roas turkey may also be used. If amount of leftover turkey is less than 7 cups cut recipe in half by using: 3-1/2 cups cooked diced turkey 3/4 cup celery 2 hard cooked eggs, peeled 2 or 3 small Kosher dill pickles 1 small onion Yield: 2 sheets of snacks.

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