2 c. dry navy beans
8 c. water
1 c. chopped celery
1 c. diced carrot
2 beef bouillon cubes
1 tsp. salt
About 3 lbs. fryer broiler with giblets, cut up
1/2 lb. pork sausage (bulk)
1 c. chopped onion
1 1/2 c. tomato juice
1 tbsp. Worcestershire sauce
1/2 tsp. paprika

In large kettle bring beans and water to boil, boil 2 minutes. Remove from heat. Cover and let stand one hour, do not drain.

Add to beans, celery, carrots, bouillon cubes, salt, neck and giblets from chicken. (Refrigerate the rest of chicken.)

Bring to boiling, reduce heat. Simmer, covered 1 hour.

Shape sausage into small balls, brown in large skillet. Remove sausage and set aside, save drippings in skillet.

Sprinkle chicken with salt and pepper and brown in drippings.

Remove chicken and cook onion until tender, stir in tomato juice and Worcestershire sauce. Drain bean mixture, save liquid.

Combine bean mixture, sausage, tomato mixture. Put into 6 quart dutch oven. Top with chicken pieces.

Pour 1 1/2 cups liquid over. Sprinkle with paprika. Cover. Bake at 325 degrees for 1hour. Add more liquid as needed. 8 servings.