Chicken patties were prepared utilizing 0, 25, 50, 75, and 100% flake-cut white meat from spent layers in combination with white meat of broiler chickens. Other ingredients were 10% skin and 1% salt. Approximately 88-g patties were prepared in each possible combination of broiler and fowl meat. Patties were cooked by deep-fat frying and were evaluated by a sensory panel of 9 to 12 persons. Following this evaluation, selected formulations were cooked by deep-fat frying and served on a cafeteria line for consumer reaction. Consumer and sensory panels indicated that 25% of the meat in chicken patties could be from fowl, without a detectable change in quality or acceptance, as compared to a 100% broiler breast meat patty.(Key words: chicken patties, spent fowl, white meat, flake cutting) 1984 Poultry Science 63:932-937 MATERIALS AND METHODS Patty Preparation.Commercially prepared boneless breast meat from light fowl and from 932 at