These make up easy and fast and are fantastic and delicious, wonderful to serve at parties and as appetizers for the holidays. I found this recipe at a local market, and with the adjustments I made the family raved when done up as samplers. ***Hint: When I find whole chickens on sale I purchase as many as my pocketbook will allow. I then will roast, then boil about 4 of them shredding some of the meat and chopping the breast meat. Package it into quart sized freezer bags, and place in the freezer for recipes that call for either later. A real time saver in the end. The liquid I then add some celery, onion, and carrot to boil down into a fine broth, cool and strain. After skimming off the fat, I bottle the broth into pint jars and process in the pressure canner for later use.