Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

(for sandwiches or snacks) 4 ea Hard cooked eggs, peeled
1 ea (3-1/3 to 4 pound) stewing 4 ea Or 5 small Kosher dill
-chicken -pickles
1 1/2 c Celery 1 lg 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 From: Food Drying at Home The
Natural Way by Bee Beyer ISBN: 0-312-905467 Shared By: Pat Stockett

Submitted By SHARON STEVENS On 01-13-95

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