That's exactly how we make it at the house, but we use rabbit instead of chicken, just as good. We also add a layer of sliced boiled eggs just under the crust. We slaughter our rabbits a good bit bigger than "fryer size", since we can most of the meat...between boiling to debone it, then pressure canning, it's never tough like you'd think a little older rabbit would be.

Last edited by DEADorALIVE; 03/09/17 01:25 PM.

Well behaved women never make history.~ Out back
Quit laughing...I think I broke something.

Fifteen is my limit on Schnitzen-Gruben, Baby...

I have OCD and ADD, so everything has to be perfect, but only for a minute.