Grind 5 pounds chicken meat and skin through a ¼” plate into a large bowl. I boned thighs and throw in a couple of boneless breast halves. Add two tablespoons salt, a tablespoon ground black pepper (more if you want), and a quarter cup each of fresh chopped sage, thyme, and parsley,. Some people add cayenne, but don’t; it kills the herbs. Blend in a half cup fresh chopped green onion, along with a half cup cold chicken broth. Mix very well, and refrigerate before stuffing loosely into casings. (You’ll need about 12 feet.) Twist sausages into about 6-inch links, and refrigerate overnight to let the seasoning work through the meat. This also makes patties. This mixture will not keep well raw; if you’re not going to use it the following day, freeze.
