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Title: Pressed Chicken Categories: Entreé, Fowl & game, To post Yield: 8 Servings 2 Whole Chicken Breasts 4 Chicken Legs And Thighs 3 Stalks Celery 2 Carrots 4 Chicken Bouillon Cubes 3 sl Hard Dry Toast 1/4 c Water 1 tb Flour Stew chicken, vegetables, and bouillon until done and almost dry. Remove chicken and bone it. Grind chicken, vegetables and toast in food grinder. Mix 1/4 cup water and flour to make a chicken gravy with residue from stewing chicken. Mix with ground chicken until moist. Pat into a loaf dish and press down firm and solid. Place in refrigerator. Slice when cold and serve. Serves 8 Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974 Recipe by: Miss Virginia Kelly Posted to MC-Recipe Digest V1 #689 by Bill Spalding |