2-3 cut up whole chickens (with 3 chickens add more ingredients)
1/2 cup of fresh tarragon
2 cups slivered toasted almonds
2 cups Hellmans Mayonnaise (the best)
1 cup sour crea
2 Tbs. of Dijon Mustard
1/2 cup sweet relish
1 packet dry Ranch dressing mix
1 Tb. of Paprika (for presentation)

Boil chickens for 1 hour until very tender. Peel off chicken meat into bowl removing all fat and skin and bones. Combine mayonnaise, sour cream, relish and mustard. Mix well. Cut Tarragon into small pieces and add to almonds and Ranch Dressing mix. Mix well. Sprinkle paprika on the top. Serve with flat bread, cracker, or whatever you like.