I was given 40lb's of boneless chicken breast and wanted to make sausage for the first time before I start with pork. It was given to me and I wanted to experiment before I picked up my pre-ordered pork this winter. I am new to making sausage and have read through this site that the best cut of chicken is boneless chicken thighs w/ skins. I however, saw different suggestions using BSCB and the norm is using SPC/DHFM, I have received SPC through SM today and was wondering does anyone have a recipe using both SPC with olive oil and any ratios on how much olive oil per lb of BSCB. I was going to make 20lb of Italian and 20lb of breakfast sage sausage using Pop's family recipe.