3 whole fryers or 10 lb. quarters
6 lg. onions or 10 sm. halved
2 to 3 green peppers, cleaned & halved
5 to 6 ribs celery, cleaned & strings removed
1 sm. clove garlic, cleaned & left whole
1 to 2 bunches of green onions, cleaned & left whole
2 to 3 dozen eggs; boiled, peeled & halved
4 sm. dill pickles
1/2 to 1 qt. mayonnaise
3 tsp. mustard
Water
Salt
Pepper
Cayenne pepper
Paprika

Clean chicken and cut into pieces, season with salt, pepper, etc. Place in a large pot to boil, covering chicken with water. Skim top of water once chicken is boiling to remove the brine that forms. When chicken is tender, lower heat, add vegetables and cover, cook until tender. Remove to large pan to cool, reserve the broth.

Debone chicken, grind in meat grinder; adding eggs, vegetables and pickles, rotating each item. Add broth, one cup at a time, until desired consistency. Season to taste. Add mayonnaise and mustard when ready to use on sandwiches, keep refrigerated in air-tight container but do not use metal.

Makes 50 whole or 100 half sandwiches. Always cover sandwiches with damp paper towels to keep fresh and keep cool to avoid spoiling.