Take 5 pounds of chicken meat with skin. You can bone a whole chicken, but a lot of times you can find thighs with only the leg bones, and I’ll use those and throw in a couple of skinless breast halves. Grind through a ¼” plate into a large bowl. Add two tablespoons salt, a tablespoon ground black pepper (more if you want), a quarter cup each of fresh chopped sage, thyme, and parsley, a half cup fresh chopped green onion, and a half cup cold chicken broth. Some people add cayenne, but I don’t. I think it tastes better if you let the herbs stand out. Don’t use fresh pepper of any kind, because that will kill the herbs. Mix VERY well! Stuff loosely into casings (pork or beef). You’ll need about 12 feet casing. Twist sausages into about 6-inch links. Refrigerate for a few days to let the seasoning work through the meat. You can pan-fry or broil these, but they’re best grilled. If you don’t want to go to the trouble of stuffing casings, you can make the mix into patties. Don’t let raw sausages sit in the fridge. If you’re not going to use them in three or four days, freeze them.