Chicken Spread - cooking recipe

Ingredients

2 to 3 large stewing chickens
salt
2 Tbsp. chicken bouillon

Preparation

Cut chicken in pieces; cover with water and bring to boil. Skim off fat.
Boil until tender.
Add salt when chicken is nearly cooked.
Remove chicken to cool.
Pour off broth and save.
Remove meat from bones.
Discard bones and skin.
Grind meat.
Place meat in kettle on burner.
Add broth just to cover chicken.
Add salt to taste; add bouillon.
Cook about 1/2 hour.
Stir often. Add broth if needed.
Keep cover on.
Cool and store in refrigerator overnight.
Put in pint jars and cold-pack in boiling water for 3 hours or freeze.